Oatmeal Cookies | Oatmeal Raisin Cookies
User Reviews
5.0
51 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
11 medium-sized cookies
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Calories
116 kcal
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Course
Dessert
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Cuisine
American, International
Oatmeal Cookies | Oatmeal Raisin Cookies
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Crisp on the edges and chewy in the middle, these Oatmeal Raisin Cookies are an absolute delight to eat. Using whole wheat flour makes these whole-grain oatmeal cookies a bit healthier, so you can go ahead and reach for a second without any guilt.
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Ingredients
- ⅓ cup raw sugar - 60 grams or add white sugar
- ½ cup whole wheat flour - 60 to 70 grams
- ⅓ cup butter - cold & unsalted, 50 grams
- ½ cup rolled oats - 60 grams or add quick cooking oats
- 2 tablespoons golden raisins
- 2 to 4 tablespoons milk - cold or chilled, add as required
- ¼ teaspoon cinnamon powder (ground cinnamon)
- ¼ teaspoon vanilla extract ⅛ teaspoon vanilla essence
Instructions
Preparation
- Take the sugar in a grinder jar or coffee-grinder.
- Powder finely. Keep aside.If you prefer, you can use ⅓ cup + 2 tablespoons of store-bought powdered sugar or confectioner’s sugar or castor sugar.
- Grease a pan or tray with some butter and keep aside. Also preheat oven at 180° C (356° F) for 15 minutes.Heat both the top and bottom heating elements of your oven or OTG.
Making oatmeal cookie dough
- Take whole wheat flour and cold unsalted butter in a mixing bowl.
- With a knife or pastry cutter, cut the butter in flour and make a bread crumb like texture in flour.
- You can also use your fingertips to mix the cold butter in the flour till the mixture resembles a bread crumb like texture. Alternatively a stand mixer also can be deployed. If the butter starts melting, then keep the mixture in the fridge for 20 to 30 minutes.
- Then add the powdered sugar or confectioner's sugar, cinnamon powder and vanilla extract.
- Next add rolled oats or quick cooking oats and 2 tablespoons golden raisins. Mix again well.
- Now add 2 to 4 tablespoons chilled (cold) milk in parts.
- Mix and bring the mixture together so that it binds into a dough. Do not knead.
- Just add enough milk in parts to mix and bind the mixture very well. The cookie dough will be sticky.
Making oatmeal cookies
- Now scoop out the dough with a tablespoon or any spoon.
- Place the scooped dough on the greased baking tray. Keep some space of about 1.5 to 2 inches between the cookies.
- Make cookies this way with the entire cookie dough. While working on the cookies, do note that the dough is sticky.
- Now gently press the top of each oatmeal cookie with a spatula just to even it and make it smooth.
- Place the cookie tray in the preheated oven in the center rack of an OTG or a regular oven.
- Bake the cookies at 180° C (356° F) for 12 to 14 minutes or till the cookies become light golden.
- Do not over bake them or make them too much golden as then oatmeal cookies will become hard. A way to test is with a spoon or fork press the top of the cookie. It should not create any impression on it.
- Remove the tray from the oven and allow the cookies to cool on the pan for 2 to 3 minutes.
- Then using oven mitts and a spatula remove the cookie and place them on a wired rack.
- Once cooled then store oatmeal cookies in an airtight jar. Serve these chewy oatmeal raisin cookies with milk or tea or coffee.
Notes
- Oats: You could use quick cooking oats or instant oats, but then add less milk while making the cookie dough.
- Flour: For a lighter texture in the cookies, use all-purpose flour. Adding a pinch of baking powder will also give a lighter texture.
- Vegan options: Use vegan butter and almond milk or lite coconut milk.
- Dry fruits, berries and nuts: You could use dried berries (cranberries, blueberries, black berries) or even chocolate chips or nuts like cashews, pecans, almonds, pine nuts, pistachios instead of raisins. Do not use raisins with seeds in them.
- Sugar: White granulated sugar can be powdered and used in the recipe. You can even use ⅓ cup + 2 tablespoons castor sugar or ⅓ cup brown sugar or ⅓ cup maple syrup. For brown sugar you do not need to powder it.
- Baking: Bake till the cookies are light golden. Do not bake for a longer time as the cookies will become dense and hard.
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
46mg
(2%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
177IU
(4%)
Vitamin B1 (Thiamine)
0.05mg
Vitamin B2 (Riboflavin)
0.03mg
Vitamin B3 (Niacin)
0.3mg
Vitamin B6
0.04mg
Vitamin B12
0.03µg
Vitamin C
0.1mg
(0%)
Vitamin D
0.03µg
Vitamin E
0.2mg
Vitamin K
1µg
Calcium
11mg
(1%)
Vitamin B9 (Folate)
4µg
Iron
0.4mg
(2%)
Magnesium
14mg
Phosphorus
42mg
Zinc
0.3mg
Nutrition Facts
Serving: 11medium-sized cookies
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 46mg | 2% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 177IU | 4% |
| Vitamin B1 (Thiamine) | 0.05mg | |
| Vitamin B2 (Riboflavin) | 0.03mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.04mg | |
| Vitamin B12 | 0.03µg | 1% |
| Vitamin C | 0.1mg | 0% |
| Vitamin D | 0.03µg | 0% |
| Vitamin E | 0.2mg | |
| Vitamin K | 1µg | |
| Calcium | 11mg | 1% |
| Vitamin B9 (Folate) | 4µg | |
| Iron | 0.4mg | 2% |
| Magnesium | 14mg | 4% |
| Phosphorus | 42mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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