This oatmeal cookie is one of my pioneer bakes, It dates back to my secondary school days where we were asked to bake cookies for one of our practical sessions in Home Economic lessons. Everyone came with all sorts of recipes. I chose this, as it was simple and it uses the rubbing-in method which fits the criteria (the only method we learned in our lesson). The recipe was from an old magazine featuring Quaker Oats recipes, shared by a neighbour of mine then in my old flat where I used to live. I was supposed to return her that recipe but somehow had forgotten about it. I guess she should have forgotten about the recipe; and must be surprised that I still keep it until today!
I still remembered the first comment when my teacher took the first bite of this cookie - "Very Crispy", but I could see that she was biting a little hard into it cos' I had probably overbaked it, causing it to be a little hard. *lol* Since then, this is something that I'd bake whenever I have the urge to bake something, though it could be only like once a year in those secondary school time. Yet, it never failed me no matter how novice I was in baking then.
Thus, if you are new to baking and would like to give baking a try, do give this recipe a try. It'll help boost your confidence. :) Do not despair if it turns out a little soft. Just pop back to the oven and bake for another 3-5 mintes until it turns golden brown (not burnt) and it should be crisp.
Crsipy Oatmeal Raisin Cookie
8 tbsp Quaker White Oats (or any brand of rolled oats will be fine)
120g plain flour
3 tsp baking powder
120g granulated sugar
3 tbsp raisins
1 tbsp milk
- Sieve flour and baking powder.
- Put oats, flour and baking powder together in a big bowl, add butter and mix together using the rubbing-in method or blend with pastry blender.
- When mixture resembles breadcrumbs, add in sugar and raisins. Stir in egg.
- Add 1 tbsp milk, continue mixing (The mixture should not be too wet. It should drop from a knife if shaken very sharply.
- Drop the mixture by teaspoonful onto baking tin, allowing space for the cookies to spread.
- Bake for 12-15 mins at 220°C (preheated) near the top of oven. Remove cookies while still warm.