Oatmealll Raisin Cookies: A Delightful Twist on Traditional Treats

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.