Healthy Oatmeal Raisin Cookies
User Reviews
4
Healthy Oatmeal Raisin Cookies
Description
This recipe creates oatmeal raisin cookies by first creaming butter and brown sugar, then incorporating egg, cinnamon, and vanilla. Rolled oats, raisins, flax seeds, flour, baking powder, baking soda, and salt are mixed separately and folded into the wet mixture. The dough will be slightly crumbly but workable. Portioning dough into golf ball-sized scoops ensures evenly sized cookies.
Cookies bake at 350°F until edges set and centers remain soft for a chewy texture; baking longer produces a crunchier cookie. The flavor is warm with cinnamon and sweetness balanced by wholesome oats and raisins, with optional flax seeds for added texture. The cookies hold shape well and do not spread much, making shaping manageable.
The recipe suggests several tips including using room-temperature butter for proper creaming, adding extra oats if dough is too crumbly, and preheating the oven to prevent excess spreading. Flax seeds are optional and can be replaced or omitted. Cookies store up to six days in an airtight container and freeze well; freezing unbaked shaped dough and baking from frozen with added time is also possible.
Ingredients
- 1 1/3 cups oats rolled oats or quick cooking
- 1/3 cup flour all purpose
- salt pinch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon ground
- 1 teaspoon vanilla
- 6 tablespoons butter unsalted butter is best and it should be at room temperature ( margarine may be substituted)
- 3/4 cup brown sugar light brown sugar
- 1 egg
- 3/4 cup raisins
- 1/3 cup flax seeds
Notes
- Use room temperature butter—not too soft or cold—for best cookie texture.
- Both baking powder and baking soda contribute to a light, puffy cookie.
- If dough is too crumbly to shape, add about 1/4 cup more oats.
- Preheat the oven fully to prevent cookies from spreading too much.
- Flax seeds are optional and may be replaced with nuts or omitted entirely.
- Store baked cookies in an airtight container for up to 6 days, or freeze baked cookies up to 4 months.
- For freezing unbaked cookies, shape first and freeze on a tray before bagging; bake frozen cookies with 3–4 extra minutes.
- Crispier cookies result from baking 2 minutes longer.
User Reviews
Overall Rating
4
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