Oatmeal Cookie
- serving for 3-4
- 1 hour
- oven
For Oatmeal Cookie
Wet Ingredient
room temp salted butter 250 g
light brown sugar 100 g
golden caster sugar 150 g
large eggs 2 pc
vanilla bean paste 1.5 tsp
Dry Ingredient
plain flour 200 g
baking powder 1 tsp
baking soda 0.5 tsp
salt 1 pinch
cinnamon 1 tsp
mixed spice 1 tsp
porridge oats 250 g
raisins 150 g
Chocolate Coat
milk chocolate 75 g
dark chocolate 100 g
Directions
Whisk butter and sugars until light yellow
Whisk in eggs one at a time and vanilla
Combine the remaining ingredients then fold into the wet mix
Line oven trays with parchment paper
Shape cookies into golf ball size and chill for 20 mins
Preheat oven to 175c and bake for 12 mins until the edges start to brown
Cool cookies on a rack
Melt chocolate over simmering water
Dip the cooled cookies into the chocolate on one side then chill to set
Principles
- Fold in flour: minimize gluten development result in lighter instead of tougher product
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Leave room between cookies to spread
credit to chefthombateman