Oatmeal Raisin Cookies are wonderfully thick, soft, chewy and loaded with wholesome rolled oats, sweet golden raisins and crunchy nuts. Toasted nuts is a MUST without which, these cookies are just not complete.These cookies are nothing fancy, just packed with homemade goodness.
230gramsRolled oats, 2 cups, old fashioned rolled oats
110gramspecans/walnuts, 1 cup, toasted and chopped
170gramsraisins, 1 cup
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Instructions
Prepare all ingredients needed to make the oatmeal raisin cookies.
First, preheat oven to 180 degree C and arrange baking tray to be in the centre of oven.
Put pecans on a baking sheet and toast them in the 180 degree C preheated oven just until they become aromatic, about 5 minutes.
Let the toasted pecans cool and then coarsely chop for later use.
Soak raisins in hot water until they turn plump and moist, about 10 minutes.
Then drain well and set aside. And we're ready to make the cookies.
First, place the softened butter into a mixing bowl of a stand mixer and beat on low speed, until it becomes soft and creamy.
Then, gradually add in the brown sugar. Then, on medium speed, cream the butter and sugar until mixture is smooth.
Then add in egg and vanilla extract.
Continue beating until mixture is light and fluffy.
In a separate bowl, whisk together sifted all-purpose flour and self-raising flour.
Add the flour mixture to the creamed butter mixture.
Beat until mixture is well incorporated.
Stir in chopped pecans, rolled oats and raisins.
Using an ice-cream scoop, spoon the oatmeal cookie dough onto ungreased baking sheets about 2 inches apart.
In batches, bake the oatmeal cookies in the preheated oven for 12 to 15 minutes until very lightly browned on the sides. The centres of cookies will still be soft and a little wet.
Remove from oven and let the cookies cool on baking sheet for about 5 minutes.
Then transfer the cookies to a wire rack to cool completely. And we're done!
These cookies stay fresh at room temperature for up to 1 week. They are however best enjoyed fresh on the day they are baked. As always, ENJOY!
Soaking the dried raisins before baking keeps the raisins plump and moist. It also prevent the raisins from being burnt while baking.Old-fashioned rolled oats give these oatmeal cookies a more chewy, hearty and thick texture.Be careful not to overcook the cookies as oatmeal cookies get very crispy if baked too long and they're best enjoyed if they are slightly chewy.Baked oatmeal cookies freeze well up to 3 months.Unbaked cookie dough balls can be frozen up to 3 months. There is no need to thaw when baking frozen cookie dough. Just bake for a slightly longer time.