Oatmeal and raisin cookies

The nice thing with these cookies is that they feel a bit healthy. Of course you know that there is some sugar inside, but it's brówn sugar. Plus: oatmeal is really healthy, right? So dig into these cookies without feeling guilty - they are really good. And as they fill you up with complex carbohydrates, it's an ideal cookie to bring to work, school or a trip.



Oatmeal and raisin cookies (makes 30)
adapted recipe from Coming Home by John Burton Race

150 g butter, softened
225 g soft brown sugar (I used cane sugar)
1 egg, lightly beaten
2 teaspoons vanilla extract (I only used one teaspoon)
125 g flour
1 teaspoon baking powder
pinch of salt
235 g rolled oats (NL: havermout)
125 g raisins

step 1

* preheat the oven to 180C
* line baking tray with baking paper
* stir the 150 g butter with the 225 g sugar until it's creamy
* stir in 1 beaten egg and 1 teaspoon vanilla extract
* sift (NL: zeef) 125 g flour, 1 teaspoon baking powder and a pinch of salt into the bowl, stirring in between. make sure it's mixed, but don't over stir it
* add 235 g oats and 125 g raisins and stir. I also used my hands to make sure the oats and raisins were well divided

step 2

* roll tablespoons of the mixture into balls and place on the baking tray with 5 cm of space in between
* flatten the balls with a fork dipped in flour
* bake in two batches and put the remaining half in the fridge while the first is baking
* bake the cookies for 20 minutes
* remove from the oven and let them rest for 5 minutes on the baking tray
* transfer the cookies to a wire rack to cool completely (but eat some while they are still warm)

Chewy meringue cookies

I have been trying to make the perfect meringue cookie for a while now and finally I had some success! These cookies have a marshmellow like texture in the middle and are crunchy on the outside. Very nice to eat the way they are, or you can use them in a dessert with some ice cream and fruit.

Last Sunday I made a nice spaghetti carbonara- the recipe will follow later. Anyway, I had some egg whites left over. While studying for my thesis I decided to turn those egg whites into something tasty. This is what I did:




Chewy meringue cookies
(18-25 cookies)

4 egg whites
1 lemon (not necessary)
150 g icing sugar (NL: poedersuiker)
1 teaspoon cornflour (NL: maizena)
1 teaspoon vinegar
100 g finely chopped almonds
little oil or butter
extra: baking sheet (NL: bakpapier)

* split 4 eggs - eggs are easier to split if they are cold from the fridge
* let the whites come to room temperature - or place them in a plastic container (make sure that it's not greasy) in some hot water for 10 minutes
* preheat the oven to 100 C
* take a mixing bowl and whisk (NL: garde) and rub them with some lemon - this is to prevent them from being greasy and gives a slight taste. if you don't have lemon on hand, wash the bowl and whisk with washing up liquid. you can also use an electric mixer.
* beat the egg whites until they are forming peaks
* sieve 150 g icing sugar and 1 teaspoon cornflour and blend with the egg whites and continue to beat
* add 1 small teaspoon vinegar and beat until shiny and thick. you need to be able to turn the bowl upside down (I held it above my head!)
* fold in the 100 g of finely chopped almonds
* place a baking sheet on a baking tray and grease it slightly with some oil
* form little heaps from the egg white mixture using two tablespoons
* place in the oven and leave it there for a loooooong long time, about 1 1/2 hour. when they are dry on the outside take them out and leave to cool on a rack.

Tip: I read somewhere that you can also have the oven on 150 C, place in the cookies, turn the oven off and leave the cookies overnight. I haven't tried that yet!