We are stopping by today to share a exciting new project we have been working on over here at cookquiltmakeandbake: the first installment of our new series ‘Sam and Phil’s Monthly Cookie Swap!’ (lol, Ok so the name may need more work, suggestions welcome). Over the past few years Phil and I have ammassed quite the extensive collection of ‘Oh, those look delicious, we really must try them sometime …..’ cookie recipes (thanks in no small part to Martha Stewart’s Daily Cookie Recipe emails! Thanks Martha :D). So, we decided it was high time we get on that, make some of the cookies we have recipes for and then share them with you.
I have always loved the idea of being a part of a neighbourhood cookie exchange, where once every so often each member makes homemade cookies and swaps them with another member of the group. It seems like such a good idea to get to share some homebaking love with others, and get to meet like minded people. Sadly, Edinburgh is cookie swap deplete, so we thought it might be fun to start out very own virtual blog cookie swap. Once a month we will post a new cookie recipe we have tried and open up the comment space for you to post a link to your own cookie recipes for the rest of the blog community to share in too.
So, without further ado, we thought we would kick off the baking extravaganza with one of our all time favorite cookie recipes; deliciously chewey, perfectly crisp on the outside Oatmeal-Raisin Cookies. Apart from the fact they are spot on for a rainy afternoon with a cup of tea, we also love that they freeze really well, so you can keep a batch and pop them in the oven when you have guests stop by for spontaneous homemade cookies in 12 minutes.
Crisp and Chewey Oatmeal-Raisin Cookies (makes bout 24 cookies)
12 tablespoons (175g) butter at room temperature
3/4 cup (160g) firmly packed soft brown sugar
2/3 cup (130g) caster sugar
1 large egg
1 teaspoon vanilla extract
2 cups (170g) rolled oats
1 1/4 cups (160g) plain flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (200g) raisins
1) Wet Mix – Cream together your butter and both types of sugar until they are light a fluffy. This usually takes about two minutes of our stand mixer on medium but if you are beating them by hand it may take a little longer. Then add the egg and vanilla extract to your mix and beat until well combined. Don’t worry if the mix looks a little odd and curdled at this stage, the flour will soon fix this!
2) Dry Mix –In a separate bowl, gently mix together your oats, flour, baking soda and salt. Gradually add this dry mix to your wet mix, stirring until just combined. Finally stir in your raisins. Don’t worry, your mixture will seem pretty darned dry. Fear not, they will be delicious when baked.
3) Ball it up – Take a large teaspoon of cookie dough and roll it between your palms to form a small golf ball shaped ball of dough. Place the dough ball onto a un-greased cookie sheet and flatten slightly with your fingers (so it looks more like a squashed golf ball – the cookie mix will flatten and spread out when it’s cooking, but not having it perfectly round gives the middle a better chance of cooking to be chewy and delicious, not just a warm ball of cookie dough, as good as that can be). Leave about a 2 inch gap between each cookie dough ball on the baking sheet to give them space to spread out during cooking and not turn into one giant cookie.
4) Bake – In a preheated oven at 190ºC (375F), bake your cookies for 12-15 minutes or until golden brown. Let the cookies cool on their sheet for at least a minute when they come out of the oven before transfering to a cooling rack.
5) Serve – with a big old glass of cold milk or a cup of tea.
Easy and delicious!