There has been a bit of experimenting going on with recipes this week, a few successes and a few failures but without a doubt perseverance pays off. A lesson learned is, make a small batch of any new recipe if possible in case it turns out a disaster! I find it hard to resist an oat and raisin cookie, but to get the kids to make them I had to compromise and half the mix was made with raisins, half with chocolate chips. Both batches were delicious, it’s down to personal preference.
115gr butter (at room temperature)
100gr light brown sugar
30gr granulated sugar
1 tsp vanilla extract
1 tsp maple syrup
½ tsp bread soda
¼ tsp salt
¾ tsp ground cinnamon
70gr raisins soaked in boiling water, drained (For full batch of raisin cookies, or
60gr dark chocolate drops for chocolate chip cookie)
- Cream the butter and sugar until light and fluffy.
- Add the egg, vanilla, and maple syrup, beat again.
- Sift together the flour, bread soda, salt and cinnamon.
- Add to the butter mixture with the oats.
- Add either raisins or chocolate chips, the dough will be thick.
- Ball the dough (a bit smaller than a ping pong ball).
- Flatten slightly and place on a tray lined with parchment paper, allow two inches between each cookie.
- Chill dough for an hour before cooking.
- When ready to cook pre heat the oven to 175C.
- Bake for 12-13 minutes, until golden on the outside, they will be a little soft in the centre.
- Allow to cool and set before transferring to a wire rack.