September 12, 2008

Crispy Oatmeal Raisin Cookies

While there are many oatmeal raisin cookie recipes around, most of them seems to belong to the chewy type. My personal preference would definitely falls into the crispy category. Though I do give in to Subway's giant chewy cookies everytime (which is how I started accepting chewy cookie), still, in my definition of a cookie, it has to be crispy. Well, I guess this could probably be due to the fact that I'd grow up eating biscuits or cookies that were crisp or dry. If they are soft, I would thought they had 'lose air', which literally translates to simply turning soft because of not being kept well in an airtight container.

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


Ingredients:

8 tbsp Quaker White Oats (or any brand of rolled oats will be fine)
120g plain flour
3 tsp baking powder
125g butter
120g granulated sugar
1 egg
3 tbsp raisins
1 tbsp milk

Method:
  1. Sieve flour and baking powder.
  2. 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.
  3. When mixture resembles breadcrumbs, add in sugar and raisins. Stir in egg.
  4. Add 1 tbsp milk, continue mixing (The mixture should not be too wet. It should drop from a knife if shaken very sharply.
  5. Drop the mixture by teaspoonful onto baking tin, allowing space for the cookies to spread.
  6. Bake for 12-15 mins at 220°C (preheated) near the top of oven. Remove cookies while still warm.
The original name of this cookie recipe is butter oats cookie. It is really buttery and fragant, Do use the best butter for best results. :)

6 comments:

Elinluv said...

Hi Aimee,

Crispy OatmealRaisins added to my To-do list, thanks.

Btw, I tried out your Ham Buns and they turned out fantastic..deliciously soft and fragrant. Thanks

Olivia said...

Hi Aimei

I chanced upon your website when I was surfing the net this morning.

The Crispy Oatmeal looks really good and thought of making them.

Will you allow me to post the recipe in my blog after baking the cookies? I will acknowledge you from there.

Cheers
Olivia
www.foodlovepassion.blogspot.com

Aimei said...

Hi Elinluv,

Your ham buns look good! So are your other bakes. :D Great blog you have!

Hi Olivia,

Sure no problem! Happy Baking! :D

Anonymous said...

Hi,

Can you teach me how to do rubbing-in method ? Its was disaster as it turns out lumpy not like cramps at all. If not can I juz lump everything together ?

Appreciate your advise.

Linda

Aimei said...

Hi Linda,

For rubbing-in method, you cut the butter into small cubes when it's still cold, then using your finger tips, you rub the cold butter into the flour. Depending on the flour-butter proportion, sometimes you might not achieve crumbs cos' when there is too much butter, you may just get huge lumps. As long as all the butter are evenly rubbed into the flour without any pieces/cubes of butter that is not mixed into the flour, it should be fine. :)

Jess @ Bakericious said...

Hi Aimei, I baked the cookies, very cripsy and delicious. Thanks :).