I always prefer crispy cookies, if you have read my blog or a long time reader, you would know most of my cookies are hard and crispy in nature. However, once in a while I do enjoy some soft and chewy cookies, especially those oatmeal raisin cookies. Since I was in some experimental mood today and have some roll oats and raisins at home, so why not? So, I experimented with this recipe that I figure should work and hope for the best. Well, it turned out great, soft and chewy and even passed my hubby taste test. Now I have another new recipe in file whenever I feel like some soft and chewy cookies. My girls couldn't stop asking for and raving about this cookies too.
Ingredients:
(A)
1/2 cup (1 stick/113 g) butter, soften
3/4 cup packed brown sugar
(B)
1 egg
1 tsp. pure vanilla extract
1/2 tsp. salt
(C)
3/4 cup all-purpose flour, sifted
1/4 tsp. baking soda
(D)
1 cup roll oats
1/2 cup raisins (or chocolate chips)
Method:
1. In a big mixing bowl, add in (A), beat with electric beater until creamy. Add in (B) and beat again until combined. Then, add in (C) and beat again until well incorporated. Lastly add in (D) and stir with a spatula until well mixed.
2. Prepare your baking sheets with parchment paper. Turn the oven to 350'F or convection oven to 325'F. Use the smallest cookie scoop and scoop cookie dough on parchment paper. Place the cookie dough 1-1.5 inch apart as it will spread out when baking.
3. Bake for 10 minutes. Cookies will be brown on edges and soft in the center. Remove and let the cookies rest in the baking sheets for 2 minutes before carefully transferring them to cool completely on wire racks. Store cookies in an airtight container. Yield about 33-35 cookies.
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