This cookie recipe was shared by Esther Lau of Copycake Kitchen in November 2013 which I had bookmarked to do cos' I like crispy and crunchy cookies. Too bad, due to an unforseen circumstance, I didn't manage to bake these last year.
So this became one of the first cookies I baked this year. I doubled the original recipe to make more for giveaways. The sugar quantity here is the reduced amount cos' raisins are sweet.
Verdict - very crispy, crunchy and aromatic cookies. With the reduced sugar, the sweetness is acceptable to me. I find the raisins a bit too much. Maybe, it can be reduced to 150 gm for double portion. My hubby said, these cookies will finish off very quickly when he tested it while I did the baking.
[double portion in red - 190 pieces]170 gm salted butter - room temperature [340 gm]
70 gm brown sugar [140 gm]
70 gm castor sugar [140 gm]
1/2 of a large egg [1 whole egg]
3/4 tsp vanilla [1 1/2 tsp]
130 gm instant oats [260 gm]
170 gm plain flour [340 gm]
1/4 tsp fine salt [1/2 tsp]
1/4 tsp baking soda [1/2 tsp]
1 tsp cinnamon [2 tsp]
1/2 tsp nutmeg [1 tsp] - I omit
100 gm raisins [200 gm]
- Line baking sheets with parchment paper.
- In a large bowl, whisk together the oats, flour,salt, baking soda, cinnamon and nutmeg.
- Cream butter and sugar in a mixing bowl until light and fluffy.
- Beat in the egg and vanilla extract.
- Fold the dry ingredients into wet ingredients until just combined using low speed.
- Stir in the raisins.
- Pinch about a tablespoon each and place on baking sheet leaving some space in between. Press lightly to flatten dough. The cookies will spread out a little.
- Bake cookies in preheated oven at 180 degrees C for 15 minutes or until golden brown.
- Remove and leave to cool on wire rack before storing in air-tight container.
I'm submitting this post to Best Recipes for Everyone Jan and Feb 2015 Event Theme:
I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015