Thursday, May 15, 2014

Susan's Crispy Chewy Oatmeal Chocolate Chip Raisin Cookies...




This huge event which Jamie Oliver and over 1000 Ambassadors around the world have been preparing for is finally upon us! To date, 114 countries and over 225,000 participants have signed up to cook something tomorrow- it is truly phenomenal and I am so happy to be part of it and now as one of the Ambassadors representing Toronto ongoing!

My kid's school will be taking part in some of the paper exercises provided on Jamie's site and as a token of gratitude for supporting me and this campaign, my kids and I baked up a few dozen cookies for the teachers and students, and it is also our way of contributing to the cause by cooking something and sharing it! These cookies are my kids all-time favourite! They are crispy, chewy and delicious!!

Susan's Crispy Chewy Oatmeal Chocolate Chip Raisin Cookies
Makes 30 cookies

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
2 tsp. vanilla extract
1-1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups rolled large oats
1 cup dark chocolate chips (or use semi-sweet or milk chocolate chips)

1 cup raisins

Preheat oven to 350F. Line 2 baking sheets with parchment paper. 
Combine butter, both sugars in a large bowl, and beat with an electric mixer until smooth and well combined. Add egg and vanilla and beat until fully incorporated. 



 Combine flour, baking soda, baking powder and salt in a bowl and stir until well blended.


Add flour mixture into butter mixture and beat until fully combined. Add oats, chocolate chips, and raisins; stir with wooden spoon until just incorporated.



Roll dough into 1-inch balls. Place 3 inch apart on prepared baking sheets and flatten slightly with back of a spoon (cookies will spread).


Bake cookies for 13 to 15 minutes or until lightly golden at the edges. Let cool on baking sheets for five minutes, then transfer to a cooling rack(s).



Great Addition TIP: Add 1/2 cup raw, shelled sunflower seeds or 1/4 cup hemp seeds or ground flax seeds, and add with oats in step 4.

Cooking TIP: When you bake one sheet of cookies at a time, it ensures crisp and evenly browned edges. But you can bake two sheets at a time, just use the top and lower oven racks and switch positions halfway through baking.








I sent the cookies on two trays to each of my son's classes. I made sure I added the recipe as part of sharing it forward and hopefully they are so delicious someone will make up a batch or two- and share it forward as well!


Update: 40 children and five teachers participated!

Tomorrow it is! So wherever you are in the world, it's time to get cooking! Whether you're at school, home or work, there are plenty of ways you can celebrate great, fresh food, cooked from scratch – you could host a dinner party, cook with your kids or join Jamie's live cooking lesson onlineSign up on Food Revolution Day and tell us what you're doing via social media, using #FRD2014.     

See you back here tomorrow as my kids and I will be watching Jamie Oliver's cooking lesson and making the Food Revolution Day champion recipe Rainbow Salad Wrap.    

      

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