I was searching for a nice chewy oatmeal raisin cookie and finally settled for this one. It has a nice crispy corner and chewy center. I had modified it from the original recipe to make it egg less and low fat. These makes great healthy breakfast cookies and good for on the go. The cookies came out well and were a big hit! So this recipe is a sure keeper :)
Makes 2 dozen medium sized cookies
Ingredients Required:
All Purpose Flour - 1 Cup
Old Fashioned Oats - 1 Cup
Quick Cooking Oats - 1 Cup
Brown Sugar - 3/4 Cup
Raisins - 1/2 Cup
Salt - Pinch
Cinnamon - 2 tsp
Ginger Powder - 1 tsp
Butter - 2 tblsp
Oil - 2 tblsp
Milk - 3 tblsp
Baking Soda - 1 tsp
How to make?
Mix the dry ingredients in a large mixing bowl. - All purpose flour, oats, salt, baking soda, cinnamon, ginger powder and raisins.
Add the sugar and mix. Add the butter and crumble with your fingers. Add in the oil and again crumble with you fingers so it is well coated.
Sprinkle milk on top, till it forms a dough.
Cover the dough and refridgerate for 45 minutes.
Ready the baking sheet with parchment paper. Preheat the oven to 350 F.
Make small balls of the dough and flatten them between your palms and place them 1 inch apart.
Bake at 350 F for 12 minutes.
The cookies would still be very soft, but would harden a bit upon cooling.
Cool the cookies on a cooling tray for 20 minutes.
Serve the warm chewy cookies with a cup of hot tea!
Notes:
You can add any types of oats, I used a mixture of both since I had them lying in my pantry shelf.
Using brown sugar gives the cookies more moistness. If using white sugar, you may need more milk to make the dough.
You can add in any other types of dry nuts and fruits.
If you like crispier cookies, after baking for 10 minutes, reduce the temp to 250 F and bake for additional 5 to 7 minutes, making sure not to burn the cookies.
Makes 2 dozen medium sized cookies
Ingredients Required:
All Purpose Flour - 1 Cup
Old Fashioned Oats - 1 Cup
Quick Cooking Oats - 1 Cup
Brown Sugar - 3/4 Cup
Raisins - 1/2 Cup
Salt - Pinch
Cinnamon - 2 tsp
Ginger Powder - 1 tsp
Butter - 2 tblsp
Oil - 2 tblsp
Milk - 3 tblsp
Baking Soda - 1 tsp
How to make?
Mix the dry ingredients in a large mixing bowl. - All purpose flour, oats, salt, baking soda, cinnamon, ginger powder and raisins.
Add the sugar and mix. Add the butter and crumble with your fingers. Add in the oil and again crumble with you fingers so it is well coated.
Sprinkle milk on top, till it forms a dough.
Cover the dough and refridgerate for 45 minutes.
Ready the baking sheet with parchment paper. Preheat the oven to 350 F.
Make small balls of the dough and flatten them between your palms and place them 1 inch apart.
Bake at 350 F for 12 minutes.
The cookies would still be very soft, but would harden a bit upon cooling.
Cool the cookies on a cooling tray for 20 minutes.
Serve the warm chewy cookies with a cup of hot tea!
Notes:
You can add any types of oats, I used a mixture of both since I had them lying in my pantry shelf.
Using brown sugar gives the cookies more moistness. If using white sugar, you may need more milk to make the dough.
You can add in any other types of dry nuts and fruits.
If you like crispier cookies, after baking for 10 minutes, reduce the temp to 250 F and bake for additional 5 to 7 minutes, making sure not to burn the cookies.
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