Oatmeal Raisin Cookies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Winter baking is in full flow round here - there have been attempts at panettone, flourless chocolate cakes (which I cannot wait to share with you) and these Oatmeal Raisin Cookies.

I don't know why I haven't baked and shared these with you guys before. There's been a golden sultana and dried cranberry version but never just the classic oatmeal and raisin. I've always felt like oatmeal raisin cookies are part of that classic bunch of cookies which every budding baker should know how to bake, along with (in my opinion) these, these and these.

But, what is so special about the humble oatmeal raisin? They contain no chocolate but are packed full of ingredients that most children would make faces at. Oats, raisins, spices ... don't sound very enticing do they? 

Do not be fooled - these cookies are now at the top of my favourites list. They are chewy yet crisp. Filled with juicy raisins, buttery brown sugar and the perfect amount of warming spices, these are absolute perfection and will be munched in no time especially when pulled out from the oven on a -2 degree night in December.
And, make giant ones - you won't regret it!

Oats, previously: Jammy Oat Bars, Everyday Banana and Oat Cookies, Oaty Biscuits

Raisins, previously: Raisin Orange Tray Bake, Cinnamon Apple Rolls, Chocolate Biscuit Fridge Cake

A Simple List of Ingredients:

1. Plain Flour
2. Ground Cinnamon
3. Ground Ginger
4. Ground Allspice
5. Ground Cloves
6. Salt
7. Bicarbonate of Soda
8. Oats

9. White Sugar
10. Light Brown Sugar
11. Unsalted Butter
12. An Egg
13. Vanilla

14. Black Raisins
15. Golden Raisins or Sultanas

Bismillah, let's begin!


First, preheat the oven to Gas Mark 4 or 175 degrees C.
Grease and line two baking trays.

Note: When I say cup in this recipe, I mean the American measuring cups like this.

Into a large bowl, place 8 ounces (1 cup or 226 grams) Plain Flour.

Sprinkle in 3 teaspoons Ground Cinnamon.

1/2 teaspoon Ground Ginger

1/4 teaspoon Ground Allspice

You can get ground allspice in the spice section of the supermarket, like this, for example.

Pinch of Ground Cloves

1/2 teaspoon Salt
1/2 teaspoon Bicarbonate of Soda

Whisk together.

Then, add in the oats.

Add in 16 ounces (2 cups or 453 grams) Oats.

Stir together, and set aside.

Next, take:
4 ounces (1/2 cup or 113 grams) White Sugar
4 ounces (1/2 cup or 113 grams) Light Brown Sugar

Add them to a large mixing bowl.

Along with 8 ounces (1 cup or 226 grams) Unsalted Butter, softened.

Beat with an electric mixer or wooden spoon for about 2 minutes or until well combined.

Next, crack 1 large Egg.

Add to the mixture.

Beat until well mixed.


Take 1 tablespoon Vanilla. And, for those of you looking for halal vanilla, try this one.

Pour into the mix.

And, beat until combined.

Then, grab the oat flour mixture from earlier.

Add the dry ingredients into the bowl.

Mix slowly until everything is well combined and a dough begins to form.

So, we have the oatmeal and now for the raisins. Take 8 ounces (1 cup or 226 grams) Black Raisins.

And, 1/2 cup (4 ounces or 113 grams) Golden Raisins or Sultanas. You can use any kind of raisin you want or any other dried fruit too.

Once the dough is well combined ...

 ... add the black raisins ..

... and the golden raisins.

Mix until well combined or until the raisins are equally distributed.


Using a large ice cream scoop or tablespoon, place 5 scoops of the cookie dough onto a prepared baking tray.

Leave space between each cookie because they will spread.

I strongly suggest that you make giant cookies but you can make smaller ones too - you'll just have to reduce the baking time.

Bake the cookies for 20 minutes or until the edges are golden.

Cool on the tray for 10 minutes.

And, then on a wire rack until completely cool.

But, I must say, these are quite special enjoyed fresh and warm!
Eat with a cup of hot tea and take time out from the mundane activity of daily life to just sit down and breathe - Enjoy!

Full Written Recipe:

Oatmeal Raisin Cookies

Adapted from Entertaining with Beth

Preparation Time: 15 minutes approx.

Baking Time: 20 minutes per batch

Makes: 13 large cookies

Ingredients

8 ounces (1 cup or 226 grams) Plain Flour

3 teaspoons Ground Cinnamon

½ teaspoon Ground Ginger

¼ teaspoon Ground Allspice

Pinch of Ground Cloves

½ teaspoon Salt

½ teaspoon Bicarbonate of Soda

16 ounces (2 cups or 453 grams) Oats

4 ounces (1/2 cup or 113 grams) White Sugar

4 ounces (1/2 cup or 113 grams) Light Brown Sugar

8 ounces (1 cup or 226 grams) Unsalted Butter, softened

1 large Egg

1 tablespoon Vanilla

8 ounces (1 cup or 226 grams) Black Raisins

4 ounces (1/2 cup or 113 grams) Golden Raisins or Sultanas

Method

Preheat the oven to Gas Mark 4 or 175 degrees C.

Grease and line two baking trays.

Take a large bowl. Into it, place the plain flour, ground cinnamon, ground ginger, ground allspice, ground cloves, salt and bicarbonate of soda. Whisk together.

Add in the oats, and stir. Set aside.

Into a separate bowl, place the white sugar, light brown sugar and softened butter. Beat with an electric mixer or wooden spoon until creamy and well combined – about 2 minutes.

Add in the egg and vanilla, and beat for another minute or until well combined.

Add in the oat and flour mixture, and mix slowly until everything is combined.

Finally, stir in both kinds of raisins, and mix.

Using a large ice cream scoop or a tablespoon, place 5 cookies on to each tray – the cookies will spread.

Bake for 20 minutes until the edges are golden brown.

Cool on the tray for 10 minutes and then completely on wire racks.

Enjoy! 

This Time One Year Ago:

British Pancakes

This Time Two Years Ago:

Mushy Peas

Keep me in your duas, please,

Wasalaam!