So J and I are off for a holiday in the next few days and then a rather exciting addition is joining us directly after we get back, so I don’t know how long it will be until I can do another post (probably about a week and a half). So I thought I would leave off with a tasty cookie recipe before we jet set over to Rome.
I really like oatmeal raisin cookies, but it is always fun to add a little extra into them. I have cobbled together this recipe from about three different ones that I have found online and then added a few of my own changes as well.
Oatmeal Raisin Cookies
Makes 31 cookies.
Each cookie is 125 calories.
- 1 cup plain flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1.5 cups rolled oats
- 1/2 cup butter
- 1/2 cup castor sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup raisins
- 1/2 cup chocolate chips
If you want to take the chocolate chips out, just sub them for another 1/2 cup raisins (or vice versa if you aren’t a raisin fan).
- Preheat the oven to 170 C.
- Combine all dry ingredients (flour, baking soda, baking powder, cinnamon, salt and rolled oats) in a bowl and mix.
- In a stand mixer (or separate bowl from the dry ingredients) combine castor sugar, brown sugar, egg, and vanilla. Mix on low until incorporated.
- Turn mixer up to high for 3-4 minutes until wet ingredients have creamed. There should be no lumps left and the mixture should turn pale in colour.
- Add in dry ingredients and mix only until all combined. Don’t over mix or the cookies will get tough.
- Add in raisins and chocolate chips and mix.
- Divide dough into small balls (or your chosen size) and place on a cookie sheet lined with baking paper.
- Bake for approx. 10 minutes until edges are golden brown and the top is slightly cracking, but cookies are still soft.
And now you can enjoy some lovely warm cookies!