The other week when I was in a cookie baking mood, I aced it with some, if I do say so myself, pretty awesome Red Velvet Cookies. They just rocked, simple as!
As usual, I wasn’t content with just making one type of something, I had to ‘go large’ and whip up another flavour. Well, the oven was on and it sort of justified the 20 minutes of pre-heat and baking, and another 15 minutes wasn’t going to hurt the electricity bill too much.
Now part of the cookie baking mood was due to a Sunday morning in front of Food Network, the old grey matter being stimulated and having devoured
one several rather chewy cookies in a meeting that week. Inspired by the meeting cookies (alas shop-brought) and the very lovely lady on Food Network baking away in her pristine kitchen (seriously, I thought it was normal for every inch of the work surface to be covered), I decided to add oatmeal and raisin cookies to the baking list.
I’ve always said that even if it didn’t work then I’d post the recipe, as it might just be me having a ‘it’s not working’ moment. Let’s be clear, these cookies DO work, it was only because the lady in her pristine kitchen gave a top tip, that really wasn’t a particularly great top tip, that they didn’t quite go to plan! The moral of this story is never trust a baker who can bake without getting so much as a speck of flour on the work surface.
I will divulge this top tip, but… you cannot hold me responsible for your cookies if they don’t turn out properly.
Anyway, the lady baker said that she apparently had lots of people complain to her that their cookies didn’t spread nicely when they baked; so she suggested that once the cookie balls are formed pop them in the fridge for 30 minutes before baking. This way, the butter is not too soft and squidgy and the cookies will gently spread into a nice shape whilst they’re in the oven. Now, when I made these it was a very hot day so I thought I’d give it a go, then popped them in the oven.
* Did they spread unevenly? Erm, no!
* Did they spread nicely? Erm, no!
* Did they spread at all? A resounding no!
Ok, maybe just a little bit, only because I took drastic action and pushed them down with the back of a spoon, halfway through baking.
What I ended up with was more oatmeal and raisin lumps, than nice flat and chewy cookies. They were still perfectly edible. I crumbled one over blackberry custard ice cream and Ian devoured the rest. Well, all but one which I managed to rescue to photograph for this post.
So you’ve been warned, use the pristine kitchen, lady baker’s top tip at your
peril own freewill. However, I can assure you that the recipe itself does work.
- 250g self raising flour
- 250g rolled oats
- 200g soft brown sugar
- 200g raisins
- 175g butter
- 2 medium eggs
- 1tsp baking powder
- ½ tsp bicarb of soda
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- Preheat the oven to 180C
- In a large mixing bowl, mix together the flour, rolled oats, raisins, cinnamon, nutmeg, baking powder and bicarb of soda.
- In a separate mixing bowl, add the butter and the sugar, and cream together using an electric hand whisk.
- Add the egg and vanilla extract to the creamed butter and sugar, and beat with the hand whisk on a high setting.
- Now add the combined dry ingredients to the wet ingredients, and mix together and make sure all the ingredients are well combined.
- Line two large baking trays with baking parchment.
- Roll the cookie dough into balls approximately 3-4cm in diameter.
- Place the dough balls on the baking trays and gently press down flattening the balls a little. Make sure the dough balls are spaced well apart to allow them to spread when they are baking.
- Pop them in the oven for 12-15 minutes until they are golden brown.
- When you take the cookies out of the oven, slide them off the baking tray and onto a cooling rack to cool.