I don't know whether I should call oatmeal raisin cookies the "national American cookie" or not, but it surely gives me a very "American" feeling (chocolate chip cookies might play the same role though). It makes me think of some country fair in the States, where you can buy these filling snacks: crispy, tasty, big in volume—totally country style. But the history of it might be another story. I somehow remember that it was Scottish people who ate oats, but English people used it to feed their horses, so maybe this cookie actually originates from the UK. Let me know if anyone knows.
110g butter (vegans can use margarine)
3/4 cup brown sugar
2 Tbsp canola oil
1/4 cup wheat germ
3/4 cup unbleached flour
1 1/4 cup rolled oats
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup raisins
1. Preheat the oven to 175 C.
2. Soften the butter at room temperature and cream it with sugar.
3. Mix the dry ingredients in another bowl and add it to the butter and sugar mixture batch by batch. The texture should be dry and loose. You can use your hand to mix but don't expect it to form a ball.
4. Use 1/4 cup as a mold. Loosely pack the dough inside and press with a spoon until it reaches half the depth of the cup, then pour it out. If it loosens when it is out, repeat the action. You could ask your children or boyfriend who is not good at cooking to help—it should be fun for them as well.
5. Bake 10 to 12 mins.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.