Oatmeal Raisin Chocolate Chip Cookies 提子燕麥朱古力粒曲奇

I feel like that I have dedicated myself to making cookies the entire March. I’ve shared different cookie recipes like No Bake Oatmeal Chocolate Chip Energy Balls, Chocolate Chip Cookies as well as Triple Chocolate Cookies previously this month (how come they all contain chocolate chips?). This time I am sharing a wholesome one made with oats. These cookies are crisp and crunchy with a slight chew in the middle and are filled with dark chocolate chips as well as soft raisins. It totally fills up your stomach after eating just one to two cookies. The raisins used in the recipe can be replaced by other dried fruits like dried cranberries, apricots and mangoes. Don’t like chocolate chips? Then go ahead and toss in a handful of chopped nuts. The recipe is pretty versatile as long as you keep the add-ins no more than one and a half cup. Otherwise the dough may fall apart.
三月似乎是曲奇月，EC一連分享了免焗燕麥朱古力粒能量球、朱古力粒曲奇和三重朱古力曲奇的做法(為什麼通通都有朱古力呢？)，今天則分享營養較豐富的燕麥曲奇。這些脆口的燕麥曲奇充滿嚼勁，內裏有黑朱古力粒和軟軟的提子乾，吃一兩塊已很飽肚。材料中的提子乾可換成紅莓乾、杏脯乾和芒果乾等乾果。不喜歡朱古力粒更可換成各種果仁加強口感，選料可按口味自行配搭，只是配料總份量不宜超過一杯半，否則會導致麵糰鬆散。

The dough doesn’t need refrigeration after mixing and can be shaped and baked right away. If you find the dough too sticky, cover the shaped dough with a small piece of plastic wrap before flattening it. These cookies are meant to be crisp all the way through. For American-style soft cookies that are crisp around the edges but soft and chewy in the center, shape the dough a bit thicker and take them out of the oven one to two minutes before the stated time.
曲奇麵糰拌好之後無需冷藏便可直接做型進行烘焙，因此麵糰會比較黏手。EC會在麵糰表面蓋上保鮮紙後才將其按扁。另外食譜設計為整體口感鬆脆的曲奇。若要做成美式軟曲奇般邊緣香脆但中央軟身和煙韌的口感，做型時可把曲奇弄得厚身一些。入爐時間可縮短一至兩分鐘。

Oatmeal Raisin Chocolate Chip Cookies
提子燕麥朱古力粒曲奇

Makes about 30
約30塊份量

Ingredients

100 g all purpose flour (I used organic unbleached all purpose flour)
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
115 g unsalted butter, softened
50 g light brown sugar
50 g granulated sugar (I used organic cane sugar)
1 large egg (about 50 g)
1/2 tsp vanilla bean paste or pure vanilla extract
150 g old-fashioned rolled oats
1/2 cup (about 85 g) dark chocolate chips
1/2 cup (about 80 g) unsweetened raisins

材料

中筋麵粉(EC用有機無漂白麵粉) 100克
玉桂粉 1/2茶匙
梳打粉 1/2茶匙
鹽 1/4茶匙
無鹽牛油(放軟) 115克
黃糖 50克
細砂糖(EC用有機蔗糖) 50克
大蛋 1隻(約50克)
雲尼拿醬或純雲尼拿香油 1/2茶匙
傳統原粒燕麥片 150克
黑朱古力粒 1/2杯(約85克)
無糖提子乾 1/2杯(約80克)

Directions 做法

Preheat oven to 325ºF/160ºC. Line baking sheet with parchment paper. Set aside
焗爐預熱至325ºF/160ºC，烤盆上放牛油紙備用。

Combine and sift together the flour, baking soda, ground cinnamon and salt in a large bowl. Stir well then set aside. Combine oats, raisins and chocolate chips in another bowl and mix well.
麵粉、梳打粉、玉桂粉和鹽混合過篩放在大碗內拌勻備用；燕麥、提子乾和朱古力粒放另一碗中拌勻備用。

In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter, both sugars and vanilla until smooth and creamy. Scrape down the sides of the bowl with a spatula.
將牛油、兩種糖和雲尼拿醬放入另一鋼盆中，用座枱式攪拌機(使用攪拌槳配件)或電動打蛋器把材料打至順滑，以膠刮清理盆邊。

Beat egg slightly in a small bowl then add to the butter-sugar mixture in two additions. Beat well after each addition until fully incorporated.
雞蛋打散後分兩次加入，每次需打至蛋液完全被吸收。

Stir in the flour mixture in three batches and mix until just combined. Fold in the oats, raisins and chocolate chips until evenly distributed. Do not overmix.
粉類分三次加入，拌至剛無粉粒，加入燕麥、提子乾和朱古力粒拌勻，切勿過度攪拌。

Drop rounded tablespoons of dough, about 22 g each, onto the baking sheet (I used a small ice-cream scoop). The cookies will spread in the oven so make sure to leave enough space in between them. I bake 12 cookies each time.
用湯匙或小型雪糕勺取約22克麵糰排放在烤盆上，麵糰入爐後會向外擴展，因此麵糰間要互留空間，EC每盆焗12塊。

Flatten dough slightly to about 1/4 inch thick. I covered the dough with a piece of plastic wrap before flattening as it is sticky.
輕輕按扁至約1/4寸厚，EC通常以一小片保鮮紙蓋着麵糰防黏。

Bake for 13 to 15 minutes or until the cookies turn golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.
放入焗爐焗13-15分鐘至曲奇轉金黃，取出在烤盆上待5分鐘才轉放鋼架放涼。