About 24 cookies. Adapted from Flour by Joanne Chang.
There were two things off with this recipe which I have changed.
The first was the temperature… Cooking for 180c for 20 mins the cookies were hard and very brown. Ive reduced the temp all the way down to 130c (no fan) with good soft cookies resulting.
The second was there was too much sugar, this caused a crystalline crunchyness to the base. I have therefore upped the flour slightly (this is now bread flour rather than plain btw) and reduced the granulated sugar amount.
I also slightly upped the cinnamon.
Here it is;
225g unsalted butter, at room temperature
100g granulated sugar
200g packed light brown sugar
2 large eggs, at room temperature
300g strong white bread flour
1 teaspoon baking soda
1 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1 and 1/2 teaspoon ground cinnamon (skant)
175g whole rolled oats (not instant or quick-cooking)
- In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
- Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.
- Add the eggs to the creamed butter, one at a time, and beat until thoroughly combined.
- On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
- Chill the batter a few hours or overnight, covered.
- To bake the cookies, preheat the oven to 130ºC. Line a baking sheet with parchment paper or a silicone baking mat.
- Drop the dough in 1/4 cup (50 g) balls evenly spaced on the baking sheet
- Bake the cookies for 20 minutes or less if they look like they are hardening/browning
- Remove from oven and cool completely.
The dough can be frozen, divide into 50g balls, wrap in clingfilm and then remove from the freezer in the number you need and defrost overnight in the fridge ready for baking…