Oatmeal and Raisin Cookies
| Each cookie (90g) total calories: 360
| total fat: 12g 18% RDA
| of which saturates: 7g 36% RDA
| cholesterol: 30mg 10% RDA
| sodium: 72mg 3% RDA
| total carbohydrates: 61g 20% RDA
| of which sugars: 32g ??% RDA
| protein: 4g 7% RDA
- 250g plain flour
- 170g butter, melted
- 300g muscovado/brown sugar (275g if using golden syrup)
- 2 egg yolks
- 1/2 tsp of bicarb (don't overdo it!)
- 2 tbsp hot water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 tsp cinnamon
- 150g porridge oats
- 150g raisins
- Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with
- In a bowl, sift together the flour, bicarb, salt, and cinnamon.
- In another bowl, cream together the melted butter and sugar until well
blended. (Suggestion: add 1tbsp golden syrup.)
- Beat in the vanilla, egg yolk, and water until light and creamy.
- Mix in the sifted ingredients until just blended.
- Stir in the oats and raisins by hand using a wooden spoon.
- Drop cookie dough onto the prepared baking trays, with each cookie around 4
teaspoons (1 tbsp) of dough. Do not flatten the dough. Cookies should be
about 8cm apart.
- Bake for 20 to 25 minutes in the preheated oven, or until the edges are
lightly toasted. Note that the cookies should be very soft when you take
them out; they'll become firmer as they cool.
- Cool on baking trays for a few minutes before transferring to wire racks to
- More fat = flat, crispy
- Less fat = puffy, cakey
- Try bread/cake flour for less spread
- Bicarb: browner, flatter; baking powder: puffier, lighter
- Caster: crispier; mucavardo: softer, chewier
- Less sugar: puffier
- More egg: puffier, cakier (it's the white that does it!)
- Use just yolk for a crispier texture
- Use a thicker-bottomed baking tray to avoid the bottoms crisping too quickly
- Water: increases spread and crispiness