Havregrynscookies med rosiner (Chewy oatmeal and raisin cookies)

Så er det nye semester startet og det er slut med at sove længe og slappe af.. Det er godt at være tilbage, men på den anden side kunne jeg godt have brugt en eller to uger mere. Meeen selvom vi er tilbage til virkeligheden skal det jo ikke gå ud over kagerne – så her er en opskrift på nogle super lækre, chewy havregrynscookies med rosiner. Jeg lavede 5 uden rosiner og resten med, og de smagte begge helt fantastisk. Så hvis du ikke er så glad for rosiner, eller måske hellere vil have nødder i så er det bare om at gøre det!
Derudover kan du vælge at give dem et par minutter ekstra i ovnen hvis du gerne vil have at de knaser, jeg valgte at give mine 14 minutter og der var de dejlig bløde i midten, som jeg kan lide det.

20 små cookies:

• 175 g brun farin
• 113 g blødt smør
• 1 tsk vaniljeekstrakt
• 1 æg
• 95 g mel
• ½ tsk salt
• ½ tsk bagepulver
• ½ tsk kanel
• 140 g havregryn
• 60 g rosiner (kan undlades og/eller erstattes af nødder)

 

Tænd ovnen på 180 grader (varmluft).

Pisk blødt smør og farin sammen (brug eventuelt en el-pisker).
Tilsæt æg og vanilje og rør godt rundt.

I en ny skål blandes mel, salt, bagepulver og kanel.
Tilsæt melet til smørblandingen og rør godt rundt.
Tilsæt nu havregryn og rosiner og fordel det godt i dejen.

Rul dejen til små kugler og tryk dem lidt flade.
Bag kagerne i 12-15 minutter på 180 grader, og lad dem køle af på en rist.

Velbekommen. 🙂

 

IN ENGLISH BELOW:

I’m on a roll lately. I’ve translated so many of my recipes, and even though it takes time (a lot of time actually) it’s worth it. I feel like this blog is my baby and I’m teaching it English – and this baby is killin’ it!
Remember that if you see something that I haven’t gotten around to translating yet, but you really want to know what it is, just write a comment and I’ll do it ASAP.

I have to say that cookies are always a safe bet. If I have guests over (and my guests I mean my friends coming over to eat my food and watch Netflix) whom are kind of picky, I can always make cookies because.. well who doesn’t like cookies?
Well these cookies are particularly good, because they are so soft and chewy. I decided to take mine out of the oven a bit early because I really like it when they are soft, but if you like them a bit crunchy then give them a bit more time in the oven. Buuuut these cookies are meant to be chewy so no matter how long you bake them they will still have a soft center.
This recipe yields 20 cookies.

• 175 g brown sugar
• 115 g softened butter
• 1 tsp vanila essence
• 1 egg
• 95 g flour
• ½ tsp salt
• ½ tsp baking powder
• ½ tsk ground cinnamon
• 140 g instant oats
• 60 g raisins (optional, can also be replaced by any kind of nuts)

 

Turn the oven on to 180 degrees (celcius)

Whisk the butter and brown sugar (you can use an electric beater if you’d like).
Add the egg and vanilla and stir.

In a new bowl mix flour, salt, baking powder and cinnamon.
Add the flourmixture to the buttermixture and whisk it all together.
Now add the oats and raisins and make sure to incorporate them in the dough.

Roll the dough into small balls and push them flat (I didn’t push mine that much, because I like it when they’re thick).
Bake the cookies for about 12-15 minutes and let them cool before indulging.
Enjoy!