Jamie Oliver’s oat and raisins cookies

gennaio 3, 2010

As regard me, it’s spring, I know, I know…. weather forecast has said tomorrow it will snow,the Twelfth Night as yet to come, our cupbord is still full of Christmas products, but, as regards me, it’s spring. I just want to let you know that this is the way I live my life! After the First day of the year, I start feeling that the days are getting longer, the air gains a new smell. Maybe it’s all in my mind, but a new adventure has just begun, made up of new calendars and brand new diaries, so, for me, it’s spring or, at least, spring is coming with giant leaps.

Obviously I can’t post asparagus, wild strawberries and fresh herbs recipes, but rember, in a small corner of my heart spring is blooming. So, let’s come back for a while to winter earth and let me show you this recipe of simple cookies, found on last issue of Jamie Magazine together with another recipe that I’ll explain you in next days.

You can giftwrap those cookies for your children, even if at the beginning they were thought for a D.I.Y. Cookie Jar (D.I.Y. that is Do It Yourself, for those who don’t know the meaning): a nice jar with all the ingredients ready to make those cookies… I don’t know how, but it has happened, and the oven was heated and an egg was already in my hands… in one hour I was nibbling at those scrumptious cookies so grateful in my heart for Jamie’s simple and fun recipes.

::::: ROLLED OATS AND RAISINS COOKIES :::::

Ingredients:

• plain flour, 115 gr
• baking powder, 1/2 teaspoon
• groung cinnamon, 1/2 teaspoon
• salt, 1/4 teaspoon
• raisins, 150 gr
• rolled oats, 165 gr
• light brown sugar, 125 gr (I used Muscovado sugar, I love the intense and yummy flavour)
• vanilla pod, 1
• softened butter, 115 gr
• egg, 1

Beat softened butter with sugar and seeds scraped from the vanilla pod with an electric mixer until pale and fluffy. Mix in 1 egg. Combine the rest of the ingredients until smooth. Refrigerate the dough for half an hour, then make  small cookies with the help of a tablespoon and put them on a lined baking sheet, leaving room for them to spread. Flatten cookies with the tablespoon: they shoud not be regular and nice to see. They are so beautiful, so rough outside but sweet and intense inside.

Bake for 10 – 12 minutes, unitl golden at the edges but soft in the middle. Leave them to cool completely: when you remove them form the oven, they are still soft, but they will get firmer in a few minutes.

We really loved them, they are a surprise. Muscovado sugar has enriched the cookies with a strong and sweet aroma, but in the meantime raisins soften them with a fruity flavour. They are perfect for a yummy gift (either as cookies or D.I.Y. Jar) or to nibble at in front of the TV (one of my favourite activities during holidays!).

…and from tomorrow, back to routine and office…

This recipe takes part to the Monthly Challenge of Our Krazy Kitchen What did you bake today? OATMEAL!

You should be interested also in:

1. Christmas cookies, III episode
2. Cookies: Christmas reharsal
3. Grandma Menna’s Kitchen: cavallucci, typical Tuscan Christmas cookies
4. Jamie Oliver’s Clementine Curd
5. Grandma Menna’s Kitchen: Prato Cookies

Posted in Cookies, Dessert