Baking Advent: bakery-style oatmeal-raisin cookies

Baking Advent: celebrating the festive season with baked goods.

Bakery-style oatmeal raisin cookies and milk

I had lots of ambitious plans to post up a baking recipe every day in December – partly to clear my drafts folder full of half-finished posts – but as the exercise became more stressful, my boyfriend talked me out of it with this dry comment: “You’re a grown-up with a sensible job. No one expects you to put yourself through this.” Then he made me go to bed.

I sometimes doubt how sensible my job really is (usually when filling in a bizarre piece of paperwork), and for sure I often doubt that I’m really a grown up. My job is characterised by tight and sometimes unexpected deadlines and a dizzying set of regulations – internal and external – that are introduced in frenetic spurts between long consultative periods, and I mostly see myself as floundering in the midst of this soup. (It’s also characterised by lovely, warm colleagues who habitually fish me out of said soup). I often – often – worry about whether I’m actually coping, or doing things right. You know the swan metaphor, about how they look calm on the surface but no one sees them paddling like hell underneath? I’m sure everyone can tell I’m paddling.

Oamteal and raisin cookies

Only occasionally have there been moments when I have felt assured and in control (granted, most of the time you’re not observing yourself, you’re just getting on with the day). One of those moments was when I was delivering a goodbye speech for a colleague – I caught myself, as if having an out-of-body experience, speaking calmly and fluidly about her and her contributions to the organisation, and managing a few in-jokes about corporate documents and policy papers. It was a grown up moment, however brief.

I’m sure it seems an awkward segue to go from paddling through adulthood to cookies, but in fact I think there is a connection. Baking, making lovely things to share, is also soothing, therapeutic, and just fun – and can even make me feel more in control. I may not have finished the day’s spreadsheet (yes, this is my life now), but if I bake a batch of cookies it not only gives me some time to myself but gives me a feeling of mastery over this tiny domain. The oatmeal-raisin cookies below are also deliciously easy to put together, they are made from storecupboard staples, and they result in palm-sized, bakery-worthy sweet snacks.

Bowlful of oatmeal raisin cookies

I found this recipe on a delightful blog, aspoonfulofsugar.net (it sadly no longer exists), which I read avidly as a teenager, completely compelled by these adults who, in their spare time, cooked and baked and then wrote about it. This was in the early days of food blogging, just past the heyday of Julie Powell’s blog Julie and Julia, when a young Parisian (or should I say Parisenne?) launched her blog Chocolate and Zucchini and became a rising star in the food blogosphere. Back then, the online food world was a somewhat small close, tightly-knit place (bloggers used to actually regularly meet each other in Real Life) – and blog photography was sometimes (not always)…basic. Things were quite homely and sometimes slapdash and pictures of dinner clearly taken – gasp – at night, with flash, under artificial light. This particular recipe is apparently from the TV tie-in cookbook ‘Cooking with Friends’, featuring recipes for foods seen in the iconic programme. Angela, the authoress of aspoonfulofsugar.net, converted the recipe’s American measurements into metric, but over time her original measurements have been tweaked a little by me.

Cookies and milk

These are big, rich, and crisp cookies – almost crunchy – not too sweet, but wonderfully buttery, studded through with raisins that somehow remain plump and juicy after baking. You can get a softer texture, if wished, by baking them on the lower end of the recommend baking times, about 12 minutes, and you could also experiment with turning down the temperature to the more standard 180C. Myself, I like a cookie full of crunch and texture, and tend to cook them for the full fifteen minutes so they are crisp all the way through. Perfect with a cup of tea, though a cookie as all-American as this surely deserves to be dunked in a glass of milk.

Recipe below the jump, as always.

Bakery-style oatmeal-raisin cookies
You can see the recipe as published on aspoonfulofsugar.net here, right down to Angela’s reference to quenelles. The recipe is adapted from one published in Cooking with Friends

  • 170g unsalted butter, at room temperature
  • 140g light brown sugar
  • 120g caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 200g rolled jumbo oats
  • 175g plain flour
  • 3/4 tsp bicarbonate of soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 200g raisins
  1. Preheat the oven to 190C. Line a baking sheet or two with baking paper
  2. Combine the oats, flour, bicarb, baking powder and salt.
  3. In a separate bowl, cream the butter and two sugars together until light and fluffy
  4. Beat in the egg and vanilla extract until combined
  5. Mix the dry mixture into the butter mixture until just combined. Stir in the raisins
  6. Drop the dough by heaped tablespoons – or use a batter/ice cream scoop, as I did – leaving a 3cm gap around each mound. If you want very crisp cookies you can flatten them.
  7. Bake for 12-15 minutes, until golden brown – 12 minutes for softer, 15 for completely crisp all the way through. Cool on the baking sheet for a few minutes before transferring carefully to a wire rack to cool.
Advertisements

4 thoughts on “Baking Advent: bakery-style oatmeal-raisin cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s