I know there are thousands of oatmeal raisin cookie recipes out there, but this is the one my son and I make – and he does most of the work! LOL
Oatmeal Raisin Cookies
1 cup (250g) butter, softened
1/2 cup white sugar
1 cup brown sugar
1 tsp vanilla
1 1/2 cups flour
1 1/2 cups oatmeal
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 cup raisins or sultanas
Preheat the oven to 160’C (350’F). Cream the butter and sugar together (we used an electric mixer). Then add the eggs one at a time, then the vanilla, mixing in between until the mix is fluffy. Add all the dry ingredients and stir with a wooden spoon.
Using dessert spoons, scoop the dough onto a cookie sheet, they do spread out, so give them room. Bake for 8-12 minutes until the edges are golden brown. Take off the sheet and place on a cake rack to cool. Try not to eat the whole tray at once. Makes about 4 dozen smallish cookies.
The dough will keep well in the fridge for about a week – we cook a few every day straight from the fridge, and just press the dough down a little before putting in the oven.
You can add chocolate chips, cocoa, more spices, wholewheat flour, meusli instead of the oatmeal… what’s your favourite combo?
I haven’t put a recipe on here in a while, but son wanted to make chocolate cake this weekend, so we decided to add cherry pie filling to it to make a sort-of cheat’s black forest gateau. We decided not to put whipped cream on the cake and just have it on the side as our fridge isn’t working and we’d rather be able to leave the cake on the counter and just keep the cream on ice in the fridge. The engineer will be out on Monday!
The cake is a lovely light sponge cake that as long as you don’t over-mix, is lovely and with a tender crumb. It would also make a great chocolate Victoria Sponge.
Beat the butter and sugar with an electric mixer until it is light and fluffy, then addin the eggs a little at a time. If it starts to curdle, add a tablespoon of the weighed out flour and keep mixing until it is smooth. Add in the warm water.
Mix the flour and cocoa powder (and baking powder if using) together in a bowl, then add to the butter and sugar bowl and fold in.
Divide the mixture between two 8-inch sandwich tins, buttered and floured or lined. Level with a knife and put both tins in the middle of the oven for about 20-25 minutes. They are ready when you gently push the top with a finger the sponge bounces back and the cake is pulling away from the sides of the tin. Cool for 5 minutes in the pans, then carefully turn out on a wire rack to cool.
Meanwhile, carefully cream together the ingredients for the buttercream icing, then once there is no danger of icing sugar going everywhere, whip with an electric mixer until it’s lighter in colour and fluffy.
Whip the double/whipping cream, icing sugar and vanilla together until ti forms soft peaks.
Spread 1/2 the butter cream onto the top of a layer of cake, putting the remainder in a piping bag with a tip. Once it’s smooth, pipe the remaining buttercream in a circle on the edge, building it up to form a wall to hold the pie filling in. Carefully pour the pie filling on top (it may not take the whole tin), then smooth out. Place the top layer on top and gently wiggle it to center it and level it. Pipe any remaining buttercream on top of the cake, dust with a little icing sugar and serve with the whipped cream and remaining pie filling. Perfect with Earl Grey Tea!
You can also ice the cake with the whipped cream and cover in chocolate sprinkles to make a more authentic looking black forest gateau…