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!