Dear husband recently has gastric problem that he cannot let his stomach empty for too many hours. Thus, I decided to bake him some cookies for him to munch as snacks in the office. This cripsy oatmeal raisins cookies caught my attention cos of the words "oatmeal" which is sound much healthier :P and "crispy". Although I still like chewy cookies but crisy texture is my preference :).
However, the cookies finished during weekend before he can bring to office and I was so lazy to bake another batch, so dear, next time ok :P.
Recipe adapted from My Baking Cottage.
8 tbsp rolled oats
120g plain flour
3 tsp baking powder
120g granulated sugar (I reduced to 100g)
3 tbsp raisins
1 tbsp milk
1. Sieve flour and baking powder.
2. Put oats, flour and baking powder together in a big bowl, add butter and mix together using the rubbing-in method or blend with pastry blender.
3. When mixture resembles breadcrumbs, add in sugar and raisins. Stir in egg.
4. Add 1 tbsp milk, continue mixing (The mixture should not be too wet. It should drop from a knife if shaken very sharply.
5. Drop the mixture by teaspoonful onto baking tin, allowing space for the cookies to spread.
6. Bake for 12-15 mins at 220°C (preheated) near the top of oven. Remove cookies while still warm.
The cookies turned a bit soft when cooled down, so I popped all back to the oven and baked for another 3 mins. Dunno why, the sugar didn't melt away, probably I need to use castor sugar instead but I find that not bad too as it gave the cookies extra crunchy bite. According to Aimei, the original name of this cookie is called butter oats cookie, she suggested to use the best butter for best result. Indeed, the cookies are crispy, fragrant and, a very delicious treats that I was not able to stop at one or two.