So, my big news. Only a little over a week ago, I got asked to participate in a dream work opportunity based out of Manila. Within a matter of days, I’d packed up my life, gotten a visa, and now I am here for 2.5 months. That is the amazing thing about consulting – things can change so fast! Obviously, one of the only problems I have with travel cases is that I don’t get the opportunity to cook or bake, which is very sad for this little baby blog. However, as soon as I found out I would be leaving Australia for a while, I immediately starting baking up a storm – my own farewell baking, if you will. So I have a bit of a backlog of recipes and over the next few months I will share some food exploration throughout Southeast Asia with you!
But first, another one of my go-to cookies recipes – simple, comes together in minutes, and always a crowd-pleaser. As you may be able to tell by now if you’ve been reading my cookie recipes, I start pretty much all of them out the same way, but then it just changes at the end depending on the ingredients you want in the end product. So if you want pics of creaming butter and sugar go to my other cookie recipes, as it’s really the same prep process for all of them.
Oatmeal raisin chocolate chip cookies
Makes about 20 small cookies
110 g / 1 stick butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1-1.5 cups flour
1.5-2 cups oats (I like my cookies really oat-y, but you can do 1.5 or 2 cups of flour and just 1 cup of oats too)
About a half cup chocolate chips
About a half cup raisins (let’s be real guys, I just dump the add-ins into the dough without measuring it)
Cream your butter and sugar together till thoroughly combined. Like I’ve said before, you can totally just melt the butter in the microwave so it’s soft enough to combine with the sugar. Then add your egg and vanilla extract and mix till thoroughly combined again. Add the baking soda and salt, and then 1 cup of the flour. Then add 1.5 cups of oats and see how sticky the dough is. At this point, I typically add about another half cup of flour, and then another half cup of oats if necessary (you don’t want the dough to be over-floured, but if it’s kind of runny you would definitely need more). Then add in the raisins and chocolate chips.
Once the dough has come together, put it in the fridge for a half hour until it has solidified a bit more or put it in overnight. When you are ready to bake, preheat the oven to 180 degrees C / 350 degrees F and scoop out small balls and place them on a parchment paper lined baking sheet. You can keep it in the fridge for several days so you can make fresh cookies all week long. Scoop out small balls of the dough and place on a parchment lined baking sheet. Like most of my cookies, they need about 10 minutes, but it totally depends on the size of them. Check your cookies often!
They are done when they are lightly browned around the edges – although you can leave them in a minute or two longer if you like a crispy cookie. This is such a great comfort food cookie and really easy to make. I definitely ate some of these for breakfast on my last Friday in the office. Happy farewell to me! P.S. There are actually two more farewell cookies I baked for myself/others, so expect more later.