CNY 2015 - Crispy Oatmeal Raisin Cookies ~ TastelLoutis cooking

Thứ Ba, 27 tháng 1, 2015

CNY 2015 - Crispy Oatmeal Raisin Cookies

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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

[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.