SweetPeklyn Teo

oatmeal raisin cookies

SweetPeklyn Teo
oatmeal raisin cookies

When we were young, we had this Williams-Sonoma Kids baking cookbook. We used to just randomly flip through the pages, finding recipes to attempt and so far, this book has not disappointed us. Our recipe for banana bread and carrot cake also was referenced from this book. I feel so blessed to have a mother who allowed us to roam freely in her kitchen and gave us the freedom to make/bake/cook whatever we wanted to, guiding us only when requested. Its something I’m eternally grateful for as this had cultivated the joy of baking and cooking within me.

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Recipe

Ingredients

  • 1 1/2 cups quick cooking rolled oats

  • 3/4 cup all purpose flour

  • 3/4 cup raisins

  • 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1/4 tsp salt

  • 125g butter (room temperature)

  • 3/4 cup brown sugar

  • 1 large egg

  • 1 tsp vanilla extract

Method

Preheat the oven to 180 degrees C. In a medium bowl, mix together the oats, flour, raisins, baking powder, cinnamon and salt. Then in the large bowl, use the electric mixer on medium speed and beat the butter and sugar until creamy. Turn off the mixer and scrape down the bowl before adding the egg and vanilla and beat on medium speed until blended.

Then add in the flour mixture and mix on low speed until just blended. Using spoons, scoop up a heaping spoonful and use another spoon to push the dough onto a baking tray that has been lined with baking paper. Make sure not to place your cookies too close together, at least about 1 1/2 inches apart.

Bake the cookies for about 15 min or until puffed and golden brown around the edges. Remove from the oven and set the cookies on a cooling rack to cool for about 15 min before eating.