18 days ago
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
Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.
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 cool completely.
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