Rach: Whenever I’m bored, i would bake a batch of cookies. It’s fun because once you have the basic recipe, you can throw in which ever fillings you like. Chocolate chips, white chips, nuts, raisins… almost anything really, just be creative! This time i have… *takes a deep breath* Raisin-Oatmeal-with-Cinnamon-White Chocolate Chip-Cookies! Made some to give out as Valentine’s Day gifts to my friends
It’s aromatic… and slightly chewy… kinda reminds me of Subway cookies… I could have added too much ground cinnamon because they seem ‘Christmasy’ to me, like gingerbread snaps! So I’ve reduced the amount of cinnamon used in the recipe below. Continue reading to see what my pog (dog-pig) was doing when i was taking pictures of those delicious bites!
Pig wants some haha..! He’s acting all like a baby resting his heavy head on my arm, staring innocently with those big beady eyes… Hmm… sorry Lloydy, but you can’t have them.
I have a few basic cookie recipes, here’s one that i used this time… May try using another recipe next time to see which tastes better!
- 230g unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 100g granulated sugar
- 200g light brown sugar
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt or coarse salt
- 1 teaspoon ground cinnamon
- 1 1/2 – 2 cups of oats (depending on your preference)
- 1 1/2 cups of raisins or dried mixed fruits
- 1/2 – 1 cup of white chocolate chips
1. In a standing mixer, beat the sugars and butter together until smooth.
2. In a separate big bowl, whisk the flour, baking powder, salt, ground cinnamon together. It would be best to sift the flour and baking soda once before whisking. Add in the raisins, oats and white chocolate chips.
3. Add the eggs one at a time to the dry ingredients and mix till well combined.
4. Pour in the dry ingredients slowly into the butter and sugar mixture. Mix until it is thoroughly incorporated.
5. Preheat the oven to 170 degree celsius. While waiting, scoop out the dough (tablespoon size), roll them into balls and space them out evenly on a baking sheet. Flatten the top slightly using your fingers or a spatula.
6. Bake for about 18-20 minutes until top turns brown. Half way through baking, rotate the tray, use a spatula to flatten the cookies down a little more, and continue to bake.
7. Let cookies cool completely on a wire rack.