Let me share you the very first recipe shared to me by my dear colleague. It was through this recipe that I realized baking is indeed fun and interesting...from then on I made variations of cookie recipes and began my business venture in cakes and pastries.
This recipe yields approximately 2 dozens
Ingredients
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick oats, NOT instant
1 cup packed dark brown sugar
1/2 cup white sugar
1 cup (225 grams) salted butter, softened
2 tablespoons honey (optional)
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups raisins
1/2 cup walnuts, chopped (optional)
This recipe yields approximately 2 dozens
Ingredients
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick oats, NOT instant
1 cup packed dark brown sugar
1/2 cup white sugar
1 cup (225 grams) salted butter, softened
2 tablespoons honey (optional)
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups raisins
1/2 cup walnuts, chopped (optional)
- Preheat oven to 300°F
- In a medium bowl, combine flour, baking soda, salt, and oats. Mix thoroughly using a wire whisk and set aside
- In a separate mixing bowl, blend sugars with an electric mixer set at medium speed. Add butter and mix to form a grainy pasty batter. Scrape down sides of bowl, then add honey, vanilla. Add eggs at 20 second interval. Continue mixing at medium speed until light and fluffy.
- Add the flour mixture, raisins and walnuts. Using a wooden ladle blend just until all ingredients are combined. Do not overmix.
- Drop by rounded tablespoons onto ungreased cookie sheets. 2 inches apart. Bake for 2o minutes or until cookies are light brown.
- Immediately transfer cookies in a wire rack for cooling.
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