![]() Thus, if you are new to baking and would like to give baking a try, do give this recipe a try. Yet, it never failed me no matter how novice I was in baking then. *lol* Since then, this is something that I'd bake whenever I have the urge to bake something, though it could be only like once a year in those secondary school time. I still remembered the first comment when my teacher took the first bite of this cookie - "Very Crispy", but I could see that she was biting a little hard into it cos' I had probably overbaked it, causing it to be a little hard. I guess she should have forgotten about the recipe and must be surprised that I still keep it until today! I was supposed to return her that recipe but somehow had forgotten about it. The recipe was from an old magazine featuring Quaker Oats recipes, shared by a neighbour of mine then in my old flat where I used to live. I chose this, as it was simple and it uses the rubbing-in method which fits the criteria (the only method we learned in our lesson). This oatmeal cookie is one of my pioneer bakes, It dates back to my secondary school days where we were asked to bake cookies for one of our practical sessions in Home Economic lessons. If they are soft, I would thought they had 'lose air', which literally translates to simply turning soft because of not being kept well in an airtight container. Well, I guess this could probably be due to the fact that I'd grow up eating biscuits or cookies that were crisp or dry. Though I do give in to Subway's giant chewy cookies everytime (which is how I started accepting chewy cookie), still, in my definition of a cookie, it has to be crispy. My personal preference would definitely falls into the crispy category. If you do this, store them in the freezer - they are very good frozen.While there are many oatmeal raisin cookie recipes around, most of them seems to belong to the chewy type. I like to take them out before they feel quite ready and are still a bit underdone- this makes them stay extra chewy once they cool. Make them as big as you like, but just keep the size consistent so that they bake evenly.īake them for about 13 minutes. LEave some space between them - they will spread out a bit. ![]() Using an ice cream scoop or spoon, drop scoops of the batter onto a parchment-lined baking sheet. Add the wet ingredients to the dry, and stir to combine well. In a separate small bowl, whisk together the oil, maple syrup, brown rice syrup, and vanilla. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt. To navigate the seas between the two poles, remember that there are some things in life that are clean, and well-defined, and within reach. Some stomach-swoopingly, grin-inducingly good, and some not so good. He's late for dinner, so you miss your reservation and go across the street, and eat one of the best salads you've had in a long time (side note, fried haloumi, why you gotta be so good?)Īt the end of the day, let's expect things to be unexpected. The woman at Pret hands over your morning latte - "it's on me today". ![]() It's also surprisingly, stunningly, out-of-the-blue messy in a good way. The elliptical machine makes a funny clinking sound on the right side every time you stride (and you really didn't want to be inside sweating anyway). You wait in line at Rite Aid behind two woman debating the best discount grocery stores for saving 20 cents on yogurt, and feel sad under the fluorescent lights. You miss a subway train by 5 seconds, and the next one isn't coming for six.
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