OATMEAL RAISIN COOKIE
Oatmeal cookie is a very common and easy recipe. When i tried this very first time it didn't come out well because my baking soda was not that fresh i think. It started to become thin and fragile. I was wondering what went wrong, and one of my friend said to check the baking soda if it is fresh the cookie will not go wrong, if not this might happen. So every time when i buy baking soda, i immediately change the box and store it in a airtight container. And for the oats i used old fashioned rolled oats, you can get it in the local store. You can not do this recipe with Instant oats, that will not come out well.
The next important thing about baking is, if the recipe says room temperature butter or egg, it has to be done as such. If not the recipe will screw up. So if you are planning to make cookie or any baking and if the recipe tells you to have a room temperature butter, it is better we do so. Because the room temperature butter will be nice and soft but if you melt the butter it will be liquid and the consistency will change and the texture of the cookie will also change. So for this recipe i have used room temperature butter. And in this recipe they said only raisins, but i added a little of Chocochip too just to add little more fun in there. Kinds love chocolate in everything so just wanted them to enjoy the cookie, i added may be a handful of choco chip.
Cuisine : American
Preparation time : 15 mins
Cooking time : 12 - 15 mins
Course : Snack
Main Ingredient : Rolled Oats.
Rolled oats - 1 & 1/2 cup
All purpose Flour - 1/2 cup
Raisins - 1/2 cup
Brown sugar - 1/2 cup
Granulated Sugar - 3/4 cup
Butter - 3/4 of a stick ( room temperature)
Baking soda - 1 tsp
Salt - 1 tsp
Egg - 1
Chocochips - handful ( your choice)
- Take a large bowl and add old fashioned rolled oats to and with All purpose flour. Give it a nice stir so that the flour and the oats are mixed well. Now add salt and baking soda to it. Give it a nice stir to make sure everything is incorporated.
- Now it is time to add Raisin and the choco chip to the dry mix, because by adding this to the dry ingredient we are so sure the raisin and chocochip will not be accumulated in one place. It will be dusted with a the flour and be spread every where in the dough. That is the point to mix them in the dry ingredients. When you add them and mix the raisin will be spread everywhere and the each cookie will get adequate raisin and chocolate chip.
- Now it is time for the Wet ingredients, for this first we are going to take a bowl and ad room temperature butter. Mash it really well.
- Now to the butter add brown sugar and granulated sugar and give a nice mix with hand mixer or even wooden spoon will do the job. I used hand mixer to get a nice smooth paste kind of texture.
- When they are nicely mixed add egg to it, and beat really well so it is mixed with the sugar mix. so now the wet ingredient is mixed well and ready,
- It is time to add both dry and wet ingredient together to make the cookie dough.
- When they are mixed take a ice cream scoop to drop them in the cookie pan to bake in the oven. Place the cookie dough evenly in the cookie tray to bake them evenly.
- You can use a foil or a parchment paper to cover the cookie tray to avoid mess in the tray.
- When they are nicely placed in the tray you can drop them in the oven.
- Preheat the oven for 350 deg F, and bake the cookie for 12 - 15 minutes. You can turn them and bake when they are half done.
- You can see the dark brown color on the side, that is the time you have to take them out.
- You cannot serve them as such, let them cool for like 20 - 25 mins and them it will be ready to serve
Serve them with nice cold milk.
Serving per recipe - 24
Calories per serving - 115 approx