The
anticipation mounted as I stood in my kitchen, contemplating whether to embark
on one final baking venture (Semperit Cookies) before returning to the daily grind. With just
three days left of my much-needed break, I found myself drawn to the allure of
homemade cookies (Vanilla Butter Cookies) once more. This time, the spotlight fell on Oatmeal Raisin
Cookies - a classic treat with a comforting charm.
Unlike some of my previous cookie escapades (Cayenne Chocolate Cookies & Nyonya Pineapple Tarts), the recipe for these Oatmeal Raisin Cookies promised simplicity and ease. Yet, as I soon discovered, even the seemingly straightforward can hold unexpected challenges. Armed with a recipe from a popular site, I dove into the baking process, only to encounter a sticky dough (Chinese Peanut Cookies) that defied all attempts at shaping.
In a moment of frustration, I found myself improvising, adding extra oats and a sprinkle of flour in a bid to salvage the situation. With fingers crossed and a hint of doubt lingering in my mind, I carefully placed the misshapen dough onto the baking tray, hoping for the best.
To my relief and delight, the first batch
emerged from the oven with a golden hue, exuding a tantalizing aroma that
filled the kitchen. As I took the first bite, I was met with a delightful
crunch followed by bursts of sweetness from the plump raisins and a hint of
honey. Despite the initial setback, these Oatmeal Raisin Cookies proved to be a
triumph (Suji Cookies) - a testament to the resilience of homemade baking and the joy it
brings.
Ingredients:
75g all-purpose flour
100g oats
1 tbsp honey
75g butter
1 tbsp raisins
1 tbsp milk
1 tsp baking powder
Method:
Melt butter, honey, and milk in the
microwave.
Stir to cool down.
In a bowl, combine the melted mixture with
the rest of the ingredients.
Mix until well combined and a dough forms.
If the dough is too sticky, add more oats
until it reaches the desired consistency.
Shape the dough into small balls and place
them on a baking tray lined with parchment paper.
Flatten the balls slightly with your thumb
if desired.
Bake at 160°C for 20 minutes or until the
cookies turn golden brown.
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