Oatmeal Raisin Cookies 燕麦葡萄干饼干

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Instructions

 

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  Prepare all ingredients needed to make the oatmeal raisin cookies.
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  First, preheat oven to 180 degree C and arrange baking tray to be in the centre of oven.
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  Put pecans on a baking sheet and toast them in the 180 degree C preheated oven just until they become aromatic, about 5 minutes.
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  Let the toasted pecans cool and then coarsely chop for later use.
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  Soak raisins in hot water until they turn plump and moist, about 10 minutes.
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  Then drain well and set aside. And we're ready to make the cookies.
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  First, place the softened butter into a mixing bowl of a stand mixer and beat on low speed, until it becomes soft and creamy.
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  Then, gradually add in the brown sugar. Then, on medium speed, cream the butter and sugar until mixture is smooth.
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  Then add in egg and vanilla extract.
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  Continue beating until mixture is light and fluffy.
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  In a separate bowl, whisk together sifted all-purpose flour and self-raising flour.
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  Add the flour mixture to the creamed butter mixture.
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  Beat until mixture is well incorporated.
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  Stir in chopped pecans, rolled oats and raisins.
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  Using an ice-cream scoop, spoon the oatmeal cookie dough onto ungreased baking sheets about 2 inches apart.
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  In batches, bake the oatmeal cookies in the preheated oven for 12 to 15 minutes until very lightly browned on the sides. The centres of cookies will still be soft and a little wet.
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  Remove from oven and let the cookies cool on baking sheet for about 5 minutes.
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  Then transfer the cookies to a wire rack to cool completely. And we're done!
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  These cookies stay fresh at room temperature for up to 1 week. They are however best enjoyed fresh on the day they are baked. As always, ENJOY!