c'mon! I really can't refuse a sweet and chewy raisin oatmeal cookie
Raisin oatmeal cookies are soft and chewy with sweet raisins, perfect for afternoon tea with coffee; they are made with oats, flour, raisins, butter, sugar, eggs, and other ingredients, then shaped into about 25g portions and baked at 190°C for about 12 minutes, served after cooling, with attention to spacing, timely removal, and sweetness adjustment.
Raisin oat cookies have a soft cookie lining while retaining the chewiness of oats, allowing you to taste the sweet aroma of raisins when you bite into them. It is very suitable for afternoon tea as a Dim sum. With a cup of coffee and a favorite book, you can spend a period of leisure time.
This recipe can make about 24 cookies, each weighing about 25 grams.
When preparing the ingredients, you need 125 grams of ready to eat oats, 110 grams of medium gluten flour, 105 grams of raisins, 2 grams of baking soda, 100 grams of butter, 80 grams of cane sugar, 5 grams of vanilla powder (optional), one egg (about 60 grams), and 1 gram of salt. Weighing the materials in advance will make subsequent operations smoother. If the raisins are too dry, they can be soaked until soft, air dried before use.
When making, first put oats, flour, raisins, and baking soda into a bowl and stir evenly.
Take another bowl, add softened butter, sugar, and salt, and use an electric mixer to beat at low speed. Then knock in the eggs and beat at medium speed until completely blended.
Pour the previously mixed flour into the butter egg batter and mix with a scraper or mixer. The dough will easily clump together. Preheat the oven to 190 degrees and lay baking paper on the baking tray. Weigh the dough by approximately 25 grams per serving, knead it into a round shape by hand, gently flatten it, and place it on a baking tray with sufficient spacing.
Place the baking tray in the middle of the oven and bake over high and low heat for about twelve minutes. Immediately move to the grill to cool down after baking. If the cookies have slight adhesion after expansion, they can be gently separated at this time. After complete cooling, it can be enjoyed.
The baking time can be adjusted appropriately according to the thickness of the cookies. The longer the time, the more crispy the taste will be. However, once the color is applied, it should be immediately removed and moved to the grill for thorough cooling. There should be enough space between cookies. If there are a large number, they can be divided into two plates, one plate after another for baking; It's better to grill twice than squeeze into the same dish, otherwise it's easy to stick together. In terms of sweetness, different types of sugar may have varying degrees of sweetness, and can be reduced according to personal taste.
