These chewy and yummy cookies are a great treat for all at home. With oats and raisins, we welcome lot of nutrients including fibers and vitamins compared to some other kinds. Also, in the West or may be around the world, these ladies help us pass the tough times of school and college life. I mean Oatmeal Raisin Cookies never misses in a menu of a college cafeteria where we can get a good sugar boost and fullness for hours, and all this for 99c $ to 2$. So, if you are like baker Nalaka Daundaratne, why buying them when you can make at home for way lesser cost to help your tight budget and tough student-life without occasional starving. On the other hand, if you own a depanneur or a snack bar, Oatmeal Raisin Cookies will be at high demand making you a handful of money. Just a request; please make them affordable to all.

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What you need to gather

Ingredient                                               Amount                                       

                                 

Pastry Flour                                              400g

Butter/Shortening                                     250g

Brown Sugar                                            525g

Whole Eggs                                             125g

(Approx: 3 medium eggs)

Baking Powder                                           15g

Baking Soda                                                8g        

Milk                                                         30ml                                        

Vanilla                                                      2tsp                   

Salt                                                          1tsp                                                

Oats Flakes (Rolled/Quick oats)                   325g

Raisins                                                      250g

 

Preparation

• Sift pastry flour, baking powder and baking soda together and set aside before mixing starts

• If your raisins are stiff and dried, it will affect the chewiness and the taste of your Oatmeal Raisin Cookies. So, get a bowl of hot water and soak the raisins in and leave for good 20mins. After draining, give a little pat dry with a tissue or clean cotton and let them airdry until water dries out.

• Prepare your baking pan with parchment lined baking sheet or slightly grease your tray.

Oatmeal Raisin Cookies Baking Directions 

by Robin Nalaka Daundaratne

 

Step 1

Using  Creaming Method, start mixing with butter, sugar, vanilla, and salt at low speed using the paddle attachment or a spatula to hand mix

 

Step 2

Now, add the whole eggs and continue to mix slowly until uniform batter is formed

 

Step 3

Add the prepared dry ingredients to bowl and mix them well

 

Step 4

Raisins will be the final ingredient to enter to your dough. Give a good mix for raisins to spread evenly throughout the mixture

 

Step 5

Using drop method, pick and place equal portions of the dough on the prepared baking sheets. Typically, oatmeal raisin cookies are larger in size and a 1- 1 ½ tbsp full would be ideal to grab from the dough.

 

Step 6

If you are not in a rush, cool them down in a refrigerator for 20-30 mins before stating to bake

 

Step 7

Pre-heat your oven to 190 o C (375 o F) and start baking them directly out of the fridge. Baking time will depend on the size of your cookies. For large 12 mins and 10 mins for medium ones. However, it is important to know your oven well as most has their own adjustments although we maintain the appropriate temperature from the control panel. Specifically, the ovens found in home use.

 

Step 8

Finally, take them out of the oven and let them cool down for at least 30mins before trying to take them from the tray as they will be super hot to touch. Now, time to enjoy tasting your yummy Oatmeal Raising Cookies.

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Storing Directions of Oatmeal Cookies

by Robin Nalaka Daundaratne

 

Freezing your dough

 

When you are done making the dough at the end of the Step 5, instead of using the drop method, pick similar amount of dough with your hand and form balls between your palms. Or use a medium or large sized scoop depending on the size o you want and place them on the tray. Then, leave the tray in the refrigerator for 1-2 hours to solidify before transferring to your freezer. You can thaw them and bake within good 3-5 months or even up to 8 months if your would pack them in vacuum packaging or a container.

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Storing baked cookies

In a sealed container or a ziploc bag, they are good for 3 days outside in room temperature. You can store them up to 5 days in your refrigerator.