Sweet & Simple Bakes is a blog set up by two ladies who are passionate about baking and wish to promote the art. Rosie and Maria present a recipe each month and everyone is invited to bake along. I'll not spoil the fun here, so click on the links to find out more.
The cookie itself was very, very good. I followed the recommended recipe almost to the T. Just full of oatmeal, which makes it hearty. I substituted a small handful of choc chips for raisins, and that brought just the right balance of sweet/fruity. I expected it to spread more while baking, and so increased the baking time to accommodate the mass. This resulted in a harder cookie than I would have liked, and will remember to shorten the baking time next time. This will definitely be a common feature in our house.
Oatmeal and Chocolate Chip Cookies
Butter 110g (4oz), softened
Caster sugar 110g (4oz)
Soft brown sugar 110g (4oz)
Water 2 tbsp
Vanilla extract 1 tsp
Porridge oats (rolled oats) 250g (9oz)
Self-raising flour 110g (4oz)
Salt 1 level tsp
Chocolate chips, raisins or chopped nuts 110g (4oz)
Preheat the oven to 180oC (350oF), Gas Mark 4. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.