I've been thinking a lot about the fact that I'm getting married in 3 months and 1 week. I'm going to be a Mrs. I have to write it down so I believe it. I'm pretty bloody excited about it but this past year has gone so quickly that I don't think I've given myself the time to actually sit and think about it. So I did. I sat in Starbucks whilst Matilda was asleep in the pram and I drank my coffee and I thought really hard about it. Not in a 'I need to convince myself way' but just in a 'wow this is a pretty big deal' way. It makes sense to me so bear with me.
There are a million reasons why I'm marrying Nick and I won't go into them because you really don't need to hear them. But the main reason is that I never feel like it's hard work to be with him. I might joke that it is, and in the beginning when he NEVER had his phone on him that was pretty hard work ;) but everyday is very calm and easy and that's so nice. And I have to say he is the best Dad in the world to Matilda so we are planning something nice for Father's Day next month. I'll probably make him cookies.
I might make him these. He loved the dough but he never actually got to eat the finished cookies because I either ate or distributed the rest of them. I was in the house alone with a tray of these and in the end I was so close to eating them all that I have to force them onto a friend. Oatmeal and raisin cookies are my absolute favourite but they are never, in my opinion, given the love that they deserve. I feel this is true for the UK anyway, I get the impression the US is pretty fond of them. Whilst I love my chocolate based cookies thin and chewy with a crispy edge, my oatmeal cookies needs to be thick and doughy. I have never found this in a shop bought oatmeal raisin cookie and I am oh so tired of being let down.
I know now that the perfect cookie is but 24 hours away (they can be even closer if you choose to bake straight away but I'll get to that in a moment. I'm so grateful to
for providing me a base from to which to work from. I didn't change a whole lot, just the flour amounts, adding in oats and raisins and I left my cookies to sit in the fridge for 24 hours but that's because I've always liked the effect leaving the dough to rest has on the final cookie.
[Also, today is the last day to vote in the
. You can vote
and I'd be ever so grateful if you could vote for me. Thanks lovelies.]
Brown Butter Oatmeal Raisin Cookies
makes around 18
170g unsalted butter
220g light brown sugar
100g caster sugar
1 large egg and 1 large egg yolk
1/2 teaspon vanilla powder (if you can get it please use it as the flavour is immense!)
250g plain flour
1/2 teaspoon baking powder
pinch of salt
50g jumbo oats
- Start by lining two baking trays with greaseproof paper.
- Brown the butter by melting over a medium heat and whisking until it starts to foam and turns a gorgeous caramel colour. Remove from the heat and beat in the sugars until well combined. Whisk in the egg, egg yolk and vanilla.
- Whisk the flour, baking powder, salt and oats together and stir into the butter mixture. Mix in the raisins until evenly distributed (You can put less raisins in if you want to, I just like my cookies to be heavy on the raisin side).
- Weigh 80g of dough and roll into a ball. Place each ball onto the baking tray about 2 inches apart and flatten the top slightly with your fingers.
- Cover and leave in the fridge for 6-24 hours.
- When you're ready to bake, preheat the oven to 160 C / 325F and bake for 15 minutes, until golden.
- My serving suggestion would be to eat these warm with realllly good vanilla ice cream. Mmmmmmm.