I’ve been engrossed lately with trying some baking recipes and making some adjustments in the amount of sugar and butter (they’re not really that healthy) without compromising the taste and texture of the recipe. Years ago, I enrolled in Sylvia Reynoso Gala’s cooking class for a few sessions and Ernest (her son) taught us so many baking recipes including bars, siopao, brownies and different kinds of cookies. I learned how to make donuts from Marella (her daughter) and Chinese cooking from Sylvia herself. They are a supportive trio of chefs who share a lot to their students .I lost some of my handouts so I have to source the net for easy baking procedures.
Here’s the morning baking recipe. I made three batches of these yummy Oatmeal Raisin Cookies right after attending the 6:30am mass. I have some friends coming over tomorrow and I am thinking of supplementing this with Baked Macaroni and homemade Puto.
Of course, there are so many ways of making yummy, chewy (on the inside) oatmeal raisin cookies but I love this one. By the way, here’s how it’s done if you want to bake some. You can reduce the measurement if you are only baking for a few. I made this in three batches, 25 large cookies.
You will need:
2 sticks softened butter (200 grams)
1 1/2 cup light brown sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. table salt
3 cups rolled oats
1 cup walnut (optional)
1 1/2 cups raisins
In a large bowl, cream together butter, brown sugar, eggs and vanilla until smooth. (You can use a hand-mixer at low-speed). In a separate bowl, whisk the flour, baking powder, cinnamon and salt together. Stir this into the butter and sugar mixture. Add in the oats, raisins and walnuts and beat at low-speed for a minute or two.
You can chill the dough for a few minutes before baking to have that thick texture or you can line a baking pan with parchment paper and bake it at 170 C for 10 to 15 minutes depending on the size of your cookies. I used an ice cream scoop for uniform size. Let it cool inside the oven before finally transferring it to a rack.