Sunday, 9 June 2013

BAKED: Oatmeal and Raisin Cookies

When I was younger and before I was into clothes, a shopping trip to Meadowhall always meant a treat or two from Millie's Cookies. Years ago, there weren't all of the amazing sweet and cake selling shops there are now - Millie's was pretty much the best of a small selection. I always wanted the rainbow cookies on the stick - always. I'm not sure if it's because they were bigger than all the others, (I've always had a sweet tooth so that was probably why, and what child doesn't want a HUGE rainbow cookie pop?!) or because I was determined to disagree with my Parents who always opted for the Oatmeal and Raisin Cookie. Now I'm older though, I don't opt for the big cookie pop (well, only sometimes...) but I hate to admit, I've grown to be a bit of an Oatmeal and Raisin fan. With this weekend being a shock to my Parents system (I'm not the only one that's had freedom for four years!), I thought I'd get in their good books and make them some of their favourite cookies. 

I find the taste of these cookies to be really savoury in comparison to most cookies, if that is even possible? Maybe I go a bit sugar-heavy usually! But they really are tasty; the cinnamon compliments the oatmeal perfectly!
All you need for 12 cookies is:
115g butter
125g brown sugar
1 large egg
1/2 tsp vanilla extract
95g plain flour
1/2 tsp bicarb of soda (baking soda for the American readers!)
1/2 tsp ground cinnamon
1/4 salt
120g rolled oats
120g raisins
The original recipe suggests 65g chopped walnuts but I chose to stick to the traditional O&R.

[Adapted from Smitten Kitchen]

First things first - preheat the oven to 180! You want a nice warm oven to put the cookies in to!
Cream together butter, sugar, egg and vanilla in a bowl until smooth.

 In a separate bowl mix the flour, bicarb (baking soda), cinnamon and salt.
 Stir the flour mix into the butter/sugar mix.
Add the oats and raisins and mix well.

 You can leave this to chill in the fridge for a bit but I'm impatient and can't wait for that. So scoop the tasty mix onto a baking parchment lined baking tray.
Leave a reasonable gap in between to allow them to spread.  
 Bake for 10 minutes...

 And 10 minutes later, they're back. Wait for them to cool then pop them on a serving plate or in an airtight tupperware to keep fresh.
Feedback from Papa Paulo: "These are your best yet, nice work!"
And there you have it from Paul the cookie expert!


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