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Oatmeal Raisin Cookies is my choice for O and the history of these cookies dates back to Scotland, where it was fist made.
Though I am not a big fan of Oats and have tried my share of oats for breakfast, I always stock it and especially when Athamma is with us, I make sure I stock it fully. Only it keeps lying around, without being used at all. Since I have been seeing this ingredient around for a while, I never felt I was cooking with something new. It almost felt like a regular cookie being done.
As with many of the letters for this Challenge, I don’t remember how I landed on Oatmeal. My initial choice was a bread that sounded complicated to be done on a workday. Ever since I decided I will be doing cookies to ease myself of the constant strain I seem to be under off late, I was happy I ended up with simple bakes.
I woke up early to get the next letters all done, and to my surprise, only this is done and rest again postponed. Anyway, these Oatmeal Raisin cookies are so delicious. It skipped my mind to chill the dough, which resulted in the cookies being spread like a thin disc. Which worked out good as well, because it is so crispy and delicious. I had to scale down the recipe from 1.5 cups of Oats to half its measurement. Which meant an entirely different story while this gets baked.
I ended up adapting a couple of recipes in this one, though if you are interested to read about the history, you can check out this site. Though these Oatmeal Raisin Cookies are popular in America, these originated from Scotland and became popular in the early 1900s when it appeared on the Quaker Oats boxes. Oatmeal cookies are the descendants of oat cakes made by the Scots and the British.
Today is O for Oatmeal Raisin Cookies from Scotland
In the ABC Bake around the World series:
A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf from Europe
L for Lekach from Germany
M for Mupotohayi | Chimodho from Zimbabwe
N for Nutella Chocolate Chip Cookies from Italy
Oatmeal Raisin Cookies
1/2 + 1/4 cup Oats
1/4 cup All Purpose Flour
1/4 cup + 2 tsp Sugar
1/4 cup Raisins
2.5 tbsp Butter unsalted
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Vanilla Essence
1/8 tsp Salt
1/2 tsp Cinnamon
2 tsp Milk
Preheat oven to 185°C.
Cream the butter and then add sugar, cream again for 5 mins. Then add the oats, flour, raisins, baking powder, baking soda, vanilla essence, cinnamon powder and mix well.
Milk is used to bind the batter, so sprinkle as required. I used about 2 to 3 tsp.
Spoon onto the lined baking tray and bake for 15 mins.
If you chill the batter, the shape will be retained, else the cookies spread.
Cool and enjoy
- 1/2 + 1/4cup Oats
- 1/4cup All Purpose Flour
- 1/4 cup Sugar+ 2 tsp
- 1/4cup Raisins
- 2.5tbsp Butterunsalted
- 1/2tsp Baking Powder
- 1/4tsp Baking Soda
- 1tsp Vanilla Essence
- 1/8tsp Salt
- 1/2tsp Cinnamon
- 2tsp Milk
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Preheat oven to 185°C.
-
Cream the butter and then add sugar, cream again for 5 mins. Then add the oats, flour, raisins, baking powder, baking soda, vanilla essence, cinnamon powder and mix well.
-
Milk is used to bind the batter, so sprinkle as required. I used about 2 to 3 tsp.
-
Spoon on to the lined baking tray and bake for 15 mins.
-
If you chill the batter, the shape will be retained, else the cookies spread.
-
Cool and enjoy
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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