Who doesn’t love cookies? I have already shared a few recipe of cookies here and all are my favorites! These oats and raisin cookies are however my husband’s favorite and this is the only cookie he loves. These are quite addictive, very chewy and perfect for kid’s lunch box or after school treat.
This cookie recipe is very easy and you need just a few ingredients to make. You may add chocolate chips if you are not a fan of raisins or add both if you like. The cookies are light, crisp on the edges and chewy inside. The dark brown sugar gives a gorgeous golden brown color and deep rich flavor to these oats and raisin cookies.
There is a trick to make perfectly baked cookies. When the recipe says to bake for 10-12 minutes, do not wait for the cookies to harden. Take the cookies out of the oven just when the sides of the cookies begin to turn light brown even when the center is still soft. The cookies will continue to bake in the baking sheet. If you wait until the center is cooked through in the oven, the cookies will overcook and turn black by then.
Go through the recipe and bake a batch over this weekend to enjoy with your cup of coffee or milk. You may sandwich a scoop of ice cream in between two cookies and have as a dessert. Enjoy!
Tips:
These cookies stay fresh in an airtight container for 3-4 days. You may freeze the dough and use as and when needed.
You may follow our Facebook page, Instagram and Pinterest for regular updates. Thank You!
OATS AND RAISIN COOKIE
- YIELD: 2 Dozens
- PREP: 10 mins
- COOK: 12 mins
- READY IN: 52 mins
These cookies are light, crispy on the edges and chewy inside. A perfect after school treat for the kids!
INGREDIENTS
- 1 1/2 cups old fashioned oats
- 1/2 cup all purpose flour
- 1/2 cup dark raisins
- 1/2 teaspoon salt
- 1/2 teapsoon baking soda
- 1/2 teaspoon cinnamon powder
- 6 tablespoons unsalted butter at room temperature
- 1 large egg at room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
-
- In a medium bowl mix together the oats,flour,salt,baking soda,cinnamon powder and raisins and set aside.
- In another large bowl, cream the softened butter and both the sugars with an electric beater until light and fluffy. Add the egg and vanilla extract and beat till well combined. Add the dry ingredients and fold in well to form a sticky dough /batter. Cover the bowl with a cling wrap and freeze the batter for 15 minutes.
- While the batter is resting in the freezer, preheat the oven to 350F and line two baking sheets with parchment paper.
- Scoop the batter with an ice cream scoop or a round spoon and transfer on to the lined baking sheet leaving some space in between. Bake the cookies for 10-12 minutes or until the sides of the cookies turn light golden brown.
- Transfer the baking sheets on a wired rack and let it cool for 5 minutes. The cookies will continue to bake while on the baking sheet so if the centre of the cookie is slightly soft, that is ok. After 5 minutes, transfer the cookies directly on the wired rack to cool completely.
- When the cookies are completely cooled, transfer to a cookie jar or an airtight container.
- Serve with a cup of milk, tea or coffee. Enjoy!
Leave a Reply