Almost two months back, my friend gave me a pack of rolled oats. I have not used it as I have yet to come across any suitable recipes. Lately, I have set some basic requirements when it comes to baking recipes...the amount of sugar and fat to be used should not be too overwhelming so that I could still indulge on the bakes without expanding my waistline further ;)
I finally found this cookie recipe that uses roll oats, with only 1 egg and vegetable oil instead of butter. It's taken from a cookbook, Homemade Cookies by Jacqueline Bellefontaine. The method for making these oatmeal raisins cookies is almost similar to the muffin method, where the wet ingredients(milk, egg & oil) are added to the dry ingredients (flour, rolled oats, sugar, raisins) to form a soft dough. The cookies were lightly browned by around 10mins in the oven, and I gave it a couple more mins to reach golden brown.
This is the very first time I have tasted any cookies that are made of roll oats. I was slightly taken aback by the texture of the cookies. They differ from the familiar crunchy texture I always associate with cookies. Instead, they are rather chewy, probably due to the rolled oats...and the middle is soft and moist, a result of the use of liquid oil, I think. I don't know whether this is the right texture and I seriously think that they are like half-baked cookies!
I personally have yet to acquire the taste of such kind of cookies, but surprisingly, my better half finds it very delicious! Well, like what he commented, "These certainly tasted not like cookies and not like muffins either", but he likes it that way...
Ingredients:
(makes about 36 cookies)
150g plain flour
150g rolled oats
1/2 teaspoon baking soda
150g light brown sugar
50g raisins
1 egg
125ml vegetable oil (I used sunflower oil)
4 tablespoon milk
Method:
I finally found this cookie recipe that uses roll oats, with only 1 egg and vegetable oil instead of butter. It's taken from a cookbook, Homemade Cookies by Jacqueline Bellefontaine. The method for making these oatmeal raisins cookies is almost similar to the muffin method, where the wet ingredients(milk, egg & oil) are added to the dry ingredients (flour, rolled oats, sugar, raisins) to form a soft dough. The cookies were lightly browned by around 10mins in the oven, and I gave it a couple more mins to reach golden brown.
This is the very first time I have tasted any cookies that are made of roll oats. I was slightly taken aback by the texture of the cookies. They differ from the familiar crunchy texture I always associate with cookies. Instead, they are rather chewy, probably due to the rolled oats...and the middle is soft and moist, a result of the use of liquid oil, I think. I don't know whether this is the right texture and I seriously think that they are like half-baked cookies!
I personally have yet to acquire the taste of such kind of cookies, but surprisingly, my better half finds it very delicious! Well, like what he commented, "These certainly tasted not like cookies and not like muffins either", but he likes it that way...
Ingredients:
(makes about 36 cookies)
150g plain flour
150g rolled oats
1/2 teaspoon baking soda
150g light brown sugar
50g raisins
1 egg
125ml vegetable oil (I used sunflower oil)
4 tablespoon milk
Method:
- Preheat oven to 200 deg C. Lightly grease a baking sheet (I lined the baking sheet with parchment paper for ease in cleaning).
- Mix together flour, oats, baking soda, sugar and raisins in a bowl. (I 'plump up' the raisins a little by soaking them in water for a couple of mins.)
- In another bowl, whisk together the egg, oil and milk.
- Make a well in the centre of the dry ingredients and pour in the egg mixture. Mix together to form a soft dough.
- Place spoonfuls of dough well apart onto the baking sheet, and flatten slightly with the tines of a fork.
- Bake for about 10 mins. Transfer cookies to a wire rack to cool completely. Store in an air-tight container.
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