I finally got back into baking! For a person who prefers baking over cooking, it is amazing that I haven’t baked in over three months straight! I cannot tell you how good that feels to bake today. This new baking spirit came about after our Miss-Fix-It baked her first batch of cookies: Snickerdoodles. She did a great job. Cookies came out chewy and moist (will upload recipe in the next cookie post). I liked it, and I am not even a fan of snickerdoodles. The aroma of caramelized sugar and cinnamon spices permeate the kitchen, and one bite into a just-out-of-the-oven warm cookies just melted all my baker’s block away (if there is such thing as writer’s block…there must be something similar in baking, no?). So I took out the oatmeal cookies recipe I wanted to try to baked a nice batch of oatmeal raisin. Not bad. Fluffy and sort of chewy on the first day, but cookies became drier the next day.
Determined to find the texture I was looking for, I played around with the ingredients and came up with this recipe. The result? Just the way I like it – thin, chewy, moist (even days after), crispy on the edges, and it reminded me of a lace cookies. Hence the name, Cinnamon-Oatmeal-Raisin-Lace Cookies!
- 226g (8 oz) unsalted butter, softened at room temperature
- 200g brown sugar
- 150g granulated sugar (75g for less sweet)
- 2 large eggs, at room temperature
- 110g all-purpose flour, shifted
- 200g rolled oats (not instant)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (1 teaspoon if desired)
- 2 pinches of ground nutmeg (optional)
- Preheat oven to 350 F.
- Line cookie sheets with parchment paper, set aside.
- In a medium bowl, mix together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl mix the rolled oats and raisins together, set aside.
- Beat the butter in a medium bowl with an electric mixer or by hand in medium speed for several minutes. Add in the sugar, continue to beat the sugar until light and fluffy. Then add in the eggs and mix until all incorporated.
- Using a spatula, stir in the dry ingredients. Be careful not to overmix.
- Add in the oats and raisin, and gently fold the ingredients together until well mix. Again do not overmix.
- Spoon 1 tablespoon of batter onto the parchment lined cookie sheet, about 3 inches apart for cookies to spread. Bake for 10-11 minutes or until golden on the edges but still slightly under-baked in the center (a little gooey appearance in the center).
Let the cookies rest a minute before transferring to cooling rack. Savor them with a glass of milk or a cup of tea. Mmm!