I had never been a big fan of baking cookies – eating cookies, yes, a HUGE fan. But baking – not really. It’s cumbersome, requires patience, and a lot of standing around and watching the oven with eagle eyes. But this lockdown has taught me all that – it’s taught me that making a big batch of cookie dough at once, gives me 4 perfect cookies to bake every day for a week, post lunch for the afternoon cup of brew, still warm and lovely. It’s taught me that homemade cookies are worth all that hanging around the oven for just 10 minutes – put a face mask on and do the deed – it’s called hitting the bird with two stones (or something like that).
So, anyway, this oatmeal raisin cookie arises from the surplus of gluten free oats we found at the back of our store cupboard – in other words, be ready for lots of oat recipes!
I’m using the same concept of our Genius Chocolate Chip Cookies and making this into that acceptable cookie to eat-by-the dozen-at-once! I added a medley of raisins and cranberries – because I do like cranberries more, and the glimpse of red jewels popping out is just very nice to me. This dough is slightly more wet than normal, that’s okay – it will be fine in the oven.
These cookies are chewy and soft, but slightly crispy on the edges. You can scoop out large giant cookies, mini cookies, medium normal sized – whatever your heart desires. If you wish to, add in some nuts, chocolate chips or chunks, toffee… make it your cookie!
- ¼ cup + 1 tbsp water
- ½ cup + 1 tbsp vegetable oil
- ½ cup brown sugar
- 1/3 cup white sugar
- 2 tsp vanilla essence
- 2 cups rolled oats
- ¾ cup flour
- 1½ tsp cinnamon powder
- ½ tsp salt
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ cup chopped raisins and cranberries
- Whisk oat, flour, salt, baking powder, soda together and set aside
- Whisk the water and oil for 5 minutes
- Add sugars and vanilla and beat for another 3 minutes
- Then combine the dry ingredients into the dough
- Followed by the raisins and cranberries
- Place the dough in a cling wrap and refrigerate for 12-24 hours
- When ready to bake, take out mini scoops of dough, and place on a lined baking tray
- Refrigerate for 30 minutes
- Bake for 10 minutes in preheated oven of 180C
- Remove and cool on a wire rack completely before serving
- Shelf life: 5 days in an airtight container at room temperature