Wednesday, 3 June 2009

Home at last!

So I'm finally back home in Canada. I was supposed to be back last Saturday, but I arrived on Monday. There's a story in that. The long and the short of it is that the airline overbooked my flight twice so I volunteered to kick about Glasgow for a few days. Now I've $900 in travel vouchers, which is basically me home for Christmas paid for! Yay!

Look how green and summery it looks!

Anyways, it's been about a week since my last post... Not a lot of opportunity to bake when you're packing and sitting around in an airport. So I finally got around to making some cookies. These are one of my favourites and just screams childhood to me. I think the recipe must be from the back of an old, old packet of chocolate covered raisins. I've made it countless times and it always turns out great.

The cookies don't spread out much, are best when loaded with chocolate covered raisins, and stay chewy. The recipe also has a fairly small yield, so you won't be loaded down with a 100 cookies, nor will you be waiting around the oven for ages as each batch has to get cooked.

So, without further ado, my favourite oatmeal cookies recipe:

Chocolate Covered Raisin Oatmeal Cookies

1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt

1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 tsp vanilla
1 egg

1 cup rolled oats
1 1/2 cups chocolate covered raisins

Preheat the oven to 375F/190C. In a small bowl, combine the flour, baking soda, salt, and cinnamon. In a medium sized bowl, beat together the sugar, butter and vanilla until they're creamy. Add the egg and beat. Then, slowly in portions, add the flour mixture. Stir in the rolled oats. Stir in the chocolate covered raisins.

Scoop out rounded table spoons of batter onto and ungreased baking sheet. (Note: I used stonewear baking sheets, but metal ones would work fine too) Bake for about 10 minutes until the tops are just browning. They should still be slightly squishy if you want your cookies to remain chewy.

Let the cookies cool on the sheet for 2 minutes before transferring them onto a rack to cool fully.


Makes around 30 cookies.

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