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.
Recipe from Copycake Kitchen which she adapted from Fabtastic Eats.
Ingredients
Ingredients
[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
hosted by Miss B of Everybody Eats Well In Flanders and co-hosted by Charmaine of Mimi Bakery House
halo,kimmy sister,,
ReplyDeletemay i know what is the brand of
the instant oat u used,,,,
thank u for sharing,,
marie--sg
hi,
ReplyDeletethanks for sharing,as u mention sugar is reduce,,may i know how is,,cos it not stated,,thank u...
nisha---
Hi Kimmy,
ReplyDeletelike the golden colour ... so nicely baked ! I've also bookmarked this recipe and hopefully I could bake a batch next week ...
Kimmy, these cookies do look crunchy. I like crunchy cookies but I read somewhere that cookies with oatmeal tend to be chewy. Maybe if baked longer it will be crispy.
ReplyDeletewow! crispy ones sounds too good. i tried many oatmeal raisin and got so discouraged because it was just soft in the middle you get what i mean? with this, i will not be disappointed again
ReplyDeletethanks for sharing this lovely recipe with Best Recipes Kimmy
Hi Marie, I used Country Barn available at Tesco Stores.
ReplyDeleteHi Nisha, the sugar amount stated here is the reduced quantity. The actual for 1 portion [both sugars] is 160 or 180 gm. I used only 140 gm for both sugars combined.
ReplyDeleteHi Karen, you have to try these cos' my hubby mentioned that these are good. Try using small raisins so that the cookie dough can 'hold' the raisins.
ReplyDeleteHi Phong Hong, from my experience using oats in cookies, they are crispy and crunchy, not chewy. Maybe the size and baking time do have some effects on the outcome.
ReplyDeleteHi Victoria, perhaps it is under-baked, too big. The original recipe uses 1 1/2 tbsp dough per piece and roll into ball, then flatten. Mine is less than 1 tbsp and I used 'pinching with finger' method. It is very crispy.
ReplyDeleteHi Kimmy，I love cookies that are crispy! Sounds great with oatmeal and raisins in it.
ReplyDeleteHi Ann, it is for me too. Crispy cookies are like biscuits and they are buttery and so aromatic.
ReplyDeleteCookies that added cinnamons is my favourite, thanks for sharing 😄
ReplyDeleteHi Kimmy, sorry for late. Great to know that your family love these crunchy cookies too. Thanks for linking.
ReplyDeleteHi Esther, must thank you again for sharing this good cookie recipe. It's a keeper and I would love to bake this again for the CNY to come.
ReplyDeleteHi Kimmy, thank you for sharing this wonderful recipe, this is my go to recipe for oatmeal raisin cookies, love it lots 💖 💕 ❤️!
ReplyDeleteHi Anonymous, welcome. Almost all of the recipes on cookies I shared here are lovely cookies' recipes. Worth trying and I believe you will like them.
ReplyDelete