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Chunky Oatmeal Cookie Magic
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| Oatmeal cookies |
Christmas time is also cookie time for me (this may or may not be linked to the arrival and welcoming of Santa with cookies and milk…) and I have 2 favourite kinds, this oatmeal kind and the soon-to-come honey cookies. These oatmeal ones are delicious and chunky and perfect for before bed with a glass of milk or for breakfast.
When I was a kid I got a recipe for those
cookies and I quite liked it, so decided to make them again; however, once I
started making them, I realized that I was missing a lot of the elements, so I
substituted them with what I had on hand. The new cookies were amazing! So much
better than the original! Unfortunately, I had forgotten what and how much of
each ingredient I had used. So, for years, I was trying to remember and I
believe I finally made them the way they accidentally had turned out.
I made those last week for some friends and
classmates, and two girls from my class claimed that I should start selling
them, as they were utterly delicious. So, if you don’t want to wait for the
I-Scream-Kitchen-branded cookie line, the recipe is below!J Also, they are super easy to make
if I could pull them off when I was around 8-10!
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| Oatmeal cookies |
(makes 18
cookies)
3/4 cup
brown sugar – I used demerara
100 g/3.5
oz softened butter
1 large egg
1 tsp.
vanilla extract/a couple of drops of vanilla flavouring
1 tbsp.
milk
1 cup flour
½ tsp.
baking soda
½ tsp.
baking powder
½ tsp. salt
1.25 cup chunky
oatmeal
½ tsp.
cinnamon
100 g dried
cranberries/ dried cherries/raisins
1 tsp. lemon
rind
Preparation:
1. Set the
oven to 180 C/ 355 F. Mix the butter and sugar well, until creamy. Then add the
egg, vanilla and milk and mix until homogenous. No need to use a mixer, you can
use a fork instead.
2. Slowly
add the flower, baking soda, baking powder and salt, while mixing.
3. Add the
oatmeal, cinnamon, dried fruit and lemon rind and mix well.
4. Put some
baking paper on a baking tray (if you don’t have baking paper, butter the tray
and cover with a dusting of flour) and put a tablespoonful of the mixture per
cookie. Set the cookies at least 7 cm/ 3 inches away from each other, so they
don’t become one big cookie. You don’t need to worry about the shape as they will
start looking more like cookies rather than wet blobs as they bake.
5. Bake for
10-15 minutes, or until golden brown. You will probably need to bake in 2 go’s
unless your oven is quite big.
If you are
not a fan of the old cookie and milk combo, next recipe is a pumpkin spice
latte one, that would be perfect to go with any cookies.
Would you make those at home?
Would you make those at home?
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