软式燕麦葡萄干饼干 (Chewy Oatmeal Raisin Cookies)

最近公司里的同事们，都带了他们的妻子做的燕麦葡萄干饼干来请我吃。虽然同样是燕麦葡萄干饼干，它们的味道，甜度和口感都不同。我觉得她们都很厉害叻！那些饼干好好吃，吃了会令人念念不忘。我平时很少做曲奇，今天我也来挑战一下燕麦葡萄干饼干。食谱就上网随便挑一个，我相信洋人的甜点会比较甜，就大胆的减了很多糖，原食谱是210克的黄糖，我只用了140克。我忘了买豆蔻粉，就用了肉桂粉来代替。我很喜欢肉桂粉的味道，还擅自加了一些。过一会儿，饼干出炉了，香喷喷的！我先生很喜欢这燕麦葡萄干饼干，他吃了一直赞个不停。他说：＂饼干表层脆，咬下去又软软的，甜度又刚刚好。太好吃了！＂快乐很简单！他就只说了那么简单的一句：＂好吃＂，就让我开心不已了!

(Recipe Source: http://www.inspiredtaste.net/18596/soft-and-chewy-oatmeal-raisin-cookie-recipe/)

Ingredients:

• 75g Raisins
• 75g Dried Cranberries
• 1 cup Hot Water
• 170g Unsalted Butter (room temperature)
• 210g Brown sugar (I used 140g sugar, it is just nice as I don't like too sweet)
• 1 Egg
• 1 1/2tsp Vanilla Extract
• 110g All Purpose Flour
• 1/2tsp Baking Soda
• 1/2tsp Salt
• 1/2tsp Ground Cinnamon
• 1/8tsp Ground Nutmeg
• 270g Old-fashioned Rolled Oats

Method:

1. Pre-heat oven to 177C. Line the baking trays with parchment paper.
2. Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
3. Beat the butter and sugar until creamy, about 2 minutes.
4. Add the egg and vanilla extract then beat until combined, about 1 minute.
5. In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined.
6. Now, add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
7. Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
8. Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. Gently press cookies down to the precise thickness you want.
9. Bake cookies for 10-14 minutes or until the edges are light golden brown and the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.

材料:

• 75克 黑葡萄干
• 75克 黄葡萄干(我用蔓越莓)
• 1 杯 热水
• 170克 牛油(放温室,备用)
• 210克 黄糖 (我用140g克,觉得甜度刚刚好)
• 1个 鸡蛋
• 1 1/2茶匙 云尼拉香精
• 110克 面粉
• 1/2茶匙 苏打粉
• 1/2茶匙 盐
• 1/2茶匙 肉桂粉(我用多过1/2茶匙,太喜欢肉桂粉的味道)
• 1/8茶匙 豆寇粉(我没放)
• 270克 燕麦片

做法:

1. 预热烤箱至177度。烤盘铺上烘培纸备用。
2. 将葡萄干放进碗里,倒入热水掩盖过,放置10分钟。然后沥干备用。(稍微按掉多余的水)
3. 用搅拌器,将牛油和糖搅至幼滑,大约2分钟。
4. 加入鸡蛋和云尼拉香精,搅拌均匀,大约1分钟。
5. 备一个大碗,将面粉,苏打粉,盐,肉桂粉和豆寇粉拌好。再加入燕麦片,拌匀。
6. 分3次拌入搅好的牛油。最后,拌入葡萄干。
7. 用汤匙,盛一匙的饼干糊到烘培纸上整形。(饼干的大小,厚度,随自己喜欢)
8. 放入烤箱,烤10至14分钟,取出,放置10分钟。放凉后,就可以收进罐子里慢慢享用。

注: 我只烤12-13分钟,如果是烤14-15分钟,饼干就会比较脆,就不是软式饼干了。