It would not be unusual for me to start baking something at about 9 or 10 pm at night. I'd get a craving for something sweet and rush to the pantry to check if I have all the ingredients. Often it would be something I'd find comforting and would go well with a cold glass of milk. These oatmeal and raisin cookies do the job nicely. The smell of nutmeg envelops the kitchen in a warm dreamy cocoon as the balls of batter begin to expand and turn golden in the oven. Nothing beats the experience of eating freshly baked cookies, still warm from the oven and downed with an icy glass of cold milk.
Ingredients:
120 g unsalted butter
3/4 c brown sugar
1/4 c white sugar
3/4 c plain flour
3/4 c rolled oats
1/2 t baking powder
1/2 t salt
1/2 t ground nutmeg
1 large egg
1 t vanilla essence
3/4 c raisins
1/4 c walnuts, chopped, optional
Method:
Preheat oven to 180°C. Lightly grease a cookie sheet.
Beat butter until creamy. Add sugar and beat until fluffy. Beat in eggs and and vanilla. Mix flour, salt, baking powder and nutmeg in a separate bowl then stir into egg mixture. Stir in oats, raisins and walnuts if using.
Shape batter into 3 cm balls. Place balls on cookie sheet leaving 3 cm in between them. Bake for 20-22 minutes but keep an eye on them when it starts approaching the 20 minute mark to avoid burning. Use a spatula to scrape off the cookies from the cookie sheet and cool on a wire rack.
Miso, Bent Street Kitchen's Little Helper.
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