Eggless Oatmeal Raisin Cookies { With Peanut Butter }
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Eggless Oatmeal Raisin Cookies { With Peanut Butter }
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These Peanut Butter Cookies made with Oats and wheat flour are flavored with raisins and are absolutely egg free. Crisp and browned in the baking process, made with white sugar, each bite of these oatmeal raisin cookies is indulgent!
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Ingredients
- 1 cup wheat flour
- 1.25 cup oats
- ½ cup sugar
- 1 tablespoon Amul Butter
- 1 teaspoon desi ghee
- 2 tablespoon peanut butter I have used Pintola classic crunchy
- 1 teaspoon cinnamon cardamom powder
- ¾ cup milk can adjust
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Instructions
- Gather all the ingredients. Add Amul Butter along with sugar in a bowl.
- Add Desi ghee to above and add milk gradually and keep mixing.
- Add peanut butter, cinnamon and cardamom spices and mix well.
- Adjust Milk quantity. Add wheat flour to the above mixture.
- Add oats, chopped raisins, little baking soda and mix well to make a smooth yet loose (not-tight) dough. Dont overmix.
- Transfer the dough to a greased parchment paper placed on a baking dish. You may use a cookie maker or make small balls by hand. Place the balls on paper in reasonable gaps and make a thumb impression to make them flat.Preheat the OTG for 5 min and bale the cookies at 200 degrees C. Keep a check on aroma and texture. Time may vary as per equipment and conditions.
- Soon they become aromatic and change color to light brown. Once you feel they look almost done, switch off the OTG and keep them inside for the extra warmth.
- Once out, place on wiring rack for cooling down. They would be super soft when out from OTG and would become crisp after they cool off. Be Patient as the dessert is ready! Enjoy it with milk , tea or coffee!!
Notes
- Use Butter , peanut butter and milk at room temperature.
- Don't over-mix the ingredients. Let the mixture be sticky and soggy. Its good that it sticks as the cookie would be crisp and not very chewy.
- While mixing the wet and dry ingredients, a not-so tight dough like texture should be obtained.
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