Saturday, January 26, 2008

Out with a crunch and a chew

Well friends, my trusty toaster oven and I have reached our creative limits. And so, in what is becoming an annual event, the Casual Baker is officially on hiatus.

Tune in this summer for a new set of culinary adventures. If all goes as planned, we'll have bid adieu to Paris, hop-scotched our way through southeast Asia, trekked across Spain and landed in a new Canadian city to start all over again.

In the meantime, I leave you with the crunchiest, chewiest (yes, it's true!) oatmeal raisin cookies you've ever tasted. Before the chocolate lovers leave the room, take a quick scroll down the ingredients list. Thanks to R., you won't be disappointed.

Oatmeal Raisin Crunchy Chews

1/4 cup butter, at room temperature
1/4 cup white sugar
1/2 cup light brown sugar, firmly packed
2 tablespoons golden syrup (I used Roger's)
1 large egg
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon, heaping
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup oats, old fashioned
2/3 cup raisins
2/3 cup chocolate chips

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a medium bowl, beat the butter until light and fluffy. Add the sugars and golden syrup and blend. Add the egg and vanilla, and beat for several minutes.

In another bowl, mix the flour, baking soda, cinnamon, nutmeg and salt.

Add the dry ingredients to the wet ingredients and mix well. Stir in the oats, raisins and chocolate until evenly distributed throughout the dough.

Drop the dough onto the prepared baking sheets. Bake for 10-12 minutes or until golden brown.


Donna said...

Summer seems so far away . . but I totally understand . . didn't know about all the global hopscotching you two had planned before heading back home to the big Cheese . . .er, Canada, but cool! I'll remain hopeful that an unplanned, surprise post or two will still transpire. (Because really, what's life without a little hope?)

Anonymous said...

What should we, in the good, old Ewe ess of Ay use in place of "Roger's" since it is not available in the land of the free and the home of the brave?

Would corn syrup (from our mid-western states) be a possible substitute?

The Casual Baker said...

Hi there! Yes, I think golden corn syrup would be the next best option (in the same quantity). Let me know how it goes!

Anonymous said...

Hope you and R have a great adventure !! I hope to be able
to come back to the homeland for
a visit this fall - will keep you posted.


P.S. Nothing down here comes
close to Rogers Golden
Syrup - believe me I've

Annina said...

I really like your blog and so I added your link on my one! Hope this is ok for you! I'm also a member of the Daring Bakers! :-) So... go on like this! Greetings from Switzerland, Annina (Ann)

Mim said...

Since the goldens syrup is supposed to look and taste like honey, could I just use honey? If not then should I use light or dark corn syrup? Thanks for the great recipe. And help.

The Casual Baker said...

annina: Thanks, I'll check out your blog too!

mim: It's a tough call because honey is a probably a better substitute in terms of flavour, but corn syrup is a better match for the consistency. I would try dark corn syrup first.

everyone: If the batter seems too sticky, you may need to add a tad more flour and/oats to compensate for the difference between French and NA flour. Happy baking!

ecodivguy said...

There are no such things as "creative limits" in your case. After all you are Julia Child's reincarnation on a blog. Bon voyage!

Alex said...

I'm probably too late and you will have gone - I hope you have a brilliant time, you will be missed.

EAT LOADS! (Which is really the true purpose of travel)