How is the last month of 2017 going for all of you? 🙂 I still can’t grasp that in 20 days we will all be counting down the hours! I’m already starting to think of some baking ideas for New Year’s Eve, so feel free to share any good recipes. We don’t celebrate Christmas in Azerbaijan, but my family still puts up a tree, so I’m looking forward to that.
This evening I baked these yummy oatmeal cookies with white chocolate and raisins; the original recipe requires white chocolate chips, which I didn’t have, so my mom helped me chop almost 2 bars into small pieces. In total I made 24 cookies within less than an hour, from start to finish.
Oatmeal Cookies with White Chocolate & Raisins
- 1 stick (115 gr.) unsalted, softened butter
- 1/3 cup brown sugar (I replaced with white sugar)
- 1/3 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract (I used 1 vanilla powder packet)
- 1 cup flour
- 1 cup oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup raisins (I used white raisins)
Start by beating the sugar with the butter; feel free to use both brown and white sugar, as per the original recipe, or use only white like me. Then crack in your egg and add your liquid vanilla extract (I personally never have vanilla extract, I always use Dr. Oetker vanilla packets). In a separate bowl mix your dry ingredients (flour, oats, soda, cinnamon, salt) and then add it into the first bowl. Beat until combined and then stir in your white chocolate chips and raisins with a spatula. I had to use nearly 2 full bars of white chocolate, which makes approximately 150 grams. If it helps, use your hands to briefly knead your dough.
Then place in the fridge for 10-20 minutes to chill; according to the original recipe you should first scoop your dough into small bowls and place on a baking tray lined with parchment paper before placing in the fridge, but I wouldn’t have had space so I put my dough in the fridge first before making the cookies. Bake for 12-20 minutes at 175°C/350°F and then cool for 10 minutes before serving them.
These cookies are very filling and sweet, but in a good way. My family enjoyed them very much, as they’re both crunchy and soft. The cinnamon flavor is very subtle and the white chocolate goes very well with the oatmeal and raisins. All in all, it’s a lovely and easy cookie recipe. I actually made some delicious oatmeal raisin cookies before, but these are slightly different and more bite-size.
Until next time!