I had been dying to try this amazing sounding cookie recipe ever since I saw the fabulous Edd Kimber make them on the first series of The Great British Bake Off.
Edd was inspired to create this cookie recipe after trying an amazing cookie in a New York bakery, (I love American cookies!) Edd also wanted to create a cookie that already had that amazing milk and cookies flavour combo built in!
In order to create that creamy, milk and cookies taste Edd uses both milk powder and white chocolate chips, this is a stroke of genius and works an absolute treat.
These Oatmeal Raisin Cookies are quite literally flawless, utterly, unbelievably scrumptious and honestly they will take your breath away. The flavour of the cookies is incredible and the chewy texture is absolutely perfect, these cookies are just wonderful. So good Mr. P. has requested another batch a mere two days after I baked the first batch!
Edd uses liquid glucose to achieve the amazing chewy texture of these cookies. I have adapted the recipe slightly, I used light corn syrup instead of liquid glucose, mainly because I had a big bottle in the cupboard and it works out far cheaper than using liquid glucose.
I also suspect that the American cookie that inspired Edd to come up with this amazing recipe probably used corn syrup as apposed to liquid glucose too (as is the way in the U.S.) but I may well be wrong. Which ever you choose to use these cookies will be awesome.
I also used my usual vanilla sugar in place of granulated sugar, other than that I changed nothing.
Also it is worth noting that although milk powder may sound like an unusual ingredient, you will almost certainly find it in your local supermarket.
I promise you if you bake these cookies they will become an instant favourite with everyone who tries one.
You will need to clear some space in the fridge to chill the cookies before baking and expect to do a few rounds of chilling and baking.
Oatmeal & Raisin Cookies
Recipe adapted from The Boy Who Bakes by Edd Kimber
Makes around 20 large cookies
280g plain flour
1/8 tsp bicarbonate of soda
1/4 tsp baking powder
1/2 tsp salt
30g non-fat milk powder
225g unsalted butter, at room temperature
125g vanilla sugar (or granulated sugar)
135g light brown sugar
60ml corn syrup (or liquid glucose)
1 large egg
40g white chocolate, chopped
95g porridge oats
Line two baking trays with parchment paper and set aside.
Place the raisins in a small bowl and cover with boiling water. Leave the raisins to soak for 10 minutes before draining the excess water. Set aside.
Sift together the flour, bicarbonate of soda, baking powder, salt, and milk powder into a medium bowl.
In a large bowl, using an electric mixer, beat together the butter, both sugars and the corn syrup (or liquid glucose) until smooth and fully combined.
Add the egg and beat well. Add the flour mixture, beating until just combined (no longer), then fold in the oats, raisins and white chocolate until evenly dispersed.
Form the dough into uniform balls, placing six on each baking tray. Chill for 15 minutes.
Meanwhile preheat the oven to 180C (160C fan oven) gas mark 4.
Once chilled bake the cookies for about 15 minutes or until the edges are golden. Cool the cookies on the baking trays for a couple of minutes before removing to a wire rack to cool completely.
These cookies remained beautifully chewy and delicious for the full two days I had them in my cookie jar, they may well keep for longer but what can I say...we ate them all.
I'm surprised they lasted that long to be honest.
x x x