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Oatmeal Cookie

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


  • 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


  • Fold in flour: minimize gluten development result in lighter instead of tougher product


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Leave room between cookies to spread

credit to chefthombateman

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