Right, so I know not everyone thinks oatmeal cookies constitute the most exciting snack, but that’s because they’ve never tried these (oh yes I did).
I cannot remember how I found this recipe; I wrote it down ages ago and finally got to testing it out, and it beats any other I’ve tried before. It is a must.
These are crispy on the edges but thick and chewy on the inside.
To make them you will need:
- 120g butter, softened (as I mentioned previously, I always use salted butter but that’s just me)
- 120g brown sugar
- 95g ordinary flour
- 135g oats (rolled or not)
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup raisins
- 1/2 cup nuts (pecan, walnut… whatever floats your boat)
- 70g white chocolate, chopped (not indispensable but I happen to be a huge fan of white chocolate – these would be excellent without chocolate or with milk chocolate chips for example)
1. Before you start, keep in mind that these cookies are thicker and chewier if you chill the dough before you bake them (for at least an hour or two). So you don’t necessarily have to preheat the oven before you start making the dough. If you don’t have time to chill it, preheat at 175°C (for non-fan ovens).
2. Cream the butter with the sugar, then add the egg and vanilla extract.
3. In a separate recipient, mix the salt, flour, baking soda and cinnamon together.
4. Mix both mixtures together.
5. Stir in the oats and other “toppings’ you chose ie. raisins, nuts, chocolate.
6. Put the dough in the refrigerator for at least an hour.
7. Once chilled, scoop out balls of dough (scoops should be the size of a clementine if that helps) and flatten them out a little. Cookies should be at least 2 inches apart from one another.
8. Bake for 10 to 12 minutes. If the dough has been chilled, it’ll probably take 12 minutes. The cookies are ready once the edges are slightly golden but the cookies still seem undercooked on top.
9. Once you have taken them out, leave them for 5 minutes on the baking sheet.
10. Finally, move them to a cooling rack.
I’m not gunna lie, I am a huge, massive, ginormous fan of this recipe.
Hope you will be too.