Whoever coined the phrase sowing wild oats to mean what it did was rather antithetical in his creative thinking. This cereal grass which is oats can only denote straightforward un-wild goodness images. All that is healthy, all that is disciplined and all that is good and we are talking about oats.
My friend Annie from London shared this recipe with me. She also said ‘I forgot my last two or three cookies on my last sheet. And they came out nice and crunchy. Raja liked the softer ones and I liked the crunchier ones.’
Keep that in mind.
My food word for this recipe would be scrumptious.
When you go out shopping look for;
All purpose flour
Baking powder
Muscavado sugar
Oats
Butter
Raisins
Vanilla extract or essence
Egg
The recipe would be;
Turn on the oven to one hundred and eighty degrees. Line your baking sheets.
Beat eighty gms butter and one hundred gms of the sugar till pale with an electric whisk. Next crack in one egg and beat well. Sift one hundred and twenty gms flour and one tbsp baking powder together and add to the mix. Use an electric mix and beat at low speed. Fold it all in smoothly. Sixty gms of oats go in next to be folded in followed by one hundred and sixty gms raisins. I add five to six drops of vanilla extract now though this step can come in with the egg also. The dough is good to go into the oven after a nice blend and mix.
Since the oven is preheated, place one tbsp size cookie dough on the sheet after rolling gently in your palms. Try and keep space between them, six in a line is great. This recipe makes about twenty cookies. Bake for fifteen mins. If you want them crisp don’t take them out until the oven cools down.
