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Oh, the snow! When I woke up last weekend and looked out the window, a flurry of snow was coating London in the most glorious sheen. We don’t get a lot of the stuff in the capital so it feels like magic when it does. Growing up, I remember getting wrapped up in thick jackets, mittens, hats and snow boots to take to our street for a family snowball fight. Our faces would be freckled with white specks clinging to our eyebrows and eyelashes, plumes of condensed air surrounding us and cheeks red from the cold. It was the most fun – lots of giggling and screaming, hiding behind trees and cars to near misses of snowballs. My dad would pick us up by the feet and dip us in mounds of snow, and we’d sneak up behind him and slip handfuls of cold snow down the back of his t-shirt in return.

When we were too exhausted to continue, we’d lie down and make snow angels in the middle of the road. Mum would have made some hot cocoa or tea to warm us up, us stripping out of our sopping wet outfits at the door and into fluffy fleece trousers and socks that had been wonderfully prepared on the radiators. Sometimes we’d drive to Hampstead Heath or Ally Pally and take bin bags or plastic sledges to catapult ourselves downhill, racing against one another and then racing back to the top of the hill to go again.

Over the years, less and less snow has fallen on London and most of it melts almost as soon as it’s arrived. But I’m still like a big kid when it does. I said I’d share this recipe a while ago and now seems pretty apt, considering the weather. There’s something nostalgic and cosy about cookies. They’re the bake we turn to when we offer our thanks to someone, when we want to cheer someone up or give them a cookie “hug”. We share them with neighbours {but also, most definitely *always* eat our fair share of them first}, we post them to people afar, give them to children after school and pair them with hot chocolate and afternoons on the sofa. They’re the bake that stay in for the night, that whisper “I’m here” from their boxes, that comfort us during trying times and wrap us in love and affection. They’re modest and understated, as opposed to their fancy counterparts – meringues, celebration cakes and opulent tarts – that shout “look at me, look at me”. Cookies are everything we need right now. Especially on snow days.

My recipe has a few extra spices for that extra warmth {notably a tiny bit of cardamom and ginger} but also I used a little salted butter rather than adding salt – since I sprinkle my cookies with salt after. If you only have unsalted, use 170g of unsalted and add 3/4tsp fine sea salt to balance out the sweetness of the sugars.

Oatmeal Raisin Cookies

buy Pregabalin with paypal 190g plain flour
purchase generic Lyrica 3/4tsp bicarbonate of soda
1tsp ground cinnamon
1/4tsp ground ginger
1/4tsp ground nutmeg

http://nikkoparklodge.com/plus.google.com/share?url=http://nikkoparklodge.com/tobu-station-hostel/ 1/4 teaspoon ground cardamom, optional
120g unsalted + 50g salted butter, at room temperature
150g light brown sugar
100g granulated sugar
1 large egg, at room temperature
2tsp vanilla bean paste
150g rolled oats
100g raisins

Flaky sea salt to finish – I like Maldon

  1. Preheat the oven to 180C / 350F and line three baking trays with parchment paper.
  2. In a medium bowl, sift the flour, bicarbonate of soda, cinnamon, ginger, nutmeg and cardamom.
  3. In a large bowl, beat the butters with an electric whisk until smooth and creamy – this should take about 1 minute. Add your sugars and beat again for 5 minutes until pale, light and fluffy.
  4. Crack your egg into the bowl, along with the vanilla bean paste then whisk again, scraping down the sides of the bowl with a spatula as you go to make sure everything is nicely combined.
  5. Add the oats and raisins and continue mixing on a low speed.
  6. Using a size 20 cookie scoop, form the dough into balls and place them onto your prepared baking sheets, leaving adequate space between each one.
    N.B. A size 20 cookie scoop is usually about 50-55g of dough if you need to weigh and shape by hand.
  7. Bake one pan at a time in the centre of your oven, turning halfway through the baking time. They should take about 12-14 minutes to bake and be beautifully golden around the edges but lighter and slightly undercooked in the middle. (They’ll continue to cook a little while they cool on the baking tray).
  8. Flatten the tops if they’ve puffed slightly with the back of a frying spatula, then sprinkle immediately with the flaky sea salt and leave to cool completely on the trays.

These should keep for about three days in an airtight container.

Recipe adapted from 100 Cookies by Sarah Kieffer

February 28, 2021