This post was originally posted on From Cass with Love on 24 March 2013
I’m on a roll for crunchy cookies 😀 This was modified the previous crunchy double-baked chocolate chip cookies. Crunchy, thick, and very good for dunking. I got a few other classic cookie variations I’m thinking doing with the same recipe – coconut oatmeal, double chocolate chip, white chocolate chip with macadamia / cranberry, coffee and almond / walnut cookies. And maybe one with cornflakes!
- 2 cups (250g) all-purpose flour, sifted
- 1/2 cup (60g) ground oats
- 3/4 cup (75g) baby oats
- 1 1/2 tsp cinnamon powder
- 1/4 tsp all spice (optional)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup + 1 tbsp (250g) unsalted butter, room temp
- 1/2 cup (100g) castor sugar
- 1/2 cup (100g) dark brown sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 1/2 cup raisins
- Additional oats for rolling the dough!
1. Soak your raisins the night before, or if you don't have the time, soak them in hot water for about half an hour. This is important as overbaked dried-out raisins are overly chewy and stick on your teeth. No fun!
2. Preheat oven to 175°C.
3. Mix together the all-purpose flour, oat flour, ground oats, cinnamon powder, all spice (if using), baking powder and salt.
3. In a separate bowl, beat together your butter and both sugars. Beat in egg and vanilla essence.
4. Add in the flour mixture and mix until combined. Fold in the raisins.
5. Drop your dough by teaspoons onto your baking tray. I prefer to chill the dough and let it rest in the fridge for at least 30 minutes so that it's easier to handle. Roll them into about 1 1/2 inch balls, and roll one side of the ball in your extra oats. Place it on the baking tray without flattening it.
6. Bake for about 10 minutes, and remove from oven to cool. (If you want slightly softer, chewy cookies you can stop here :D). Lower your oven temperature to 150°C.
7. After cooling for 10-15 minutes, return cookies to oven for about 10 minutes at the lower temperature.
8. Remove from oven and leave to cool.