Oatmeal Cookies | Oatmeal Raisin Cookies
User Reviews
5
34 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
11 medium-sized cookies
-
Calories
116 kcal
-
Course
Dessert
-
Cuisine
American, International
Oatmeal Cookies | Oatmeal Raisin Cookies
Report
Oatmeal Cookies here use whole wheat flour, rolled oats, raw sugar, and a minimal amount of butter for a tender, lightly spiced cookie. Cinnamon and vanilla extract add warmth and aroma. Golden raisins bring subtle sweetness and texture. The dough is prepared by creating a crumb-like mixture with cold butter, then combined with sweeteners and oats before baking to a light golden finish.
Description
This oatmeal cookie recipe combines whole wheat flour and rolled oats with cold unsalted butter cut into a crumbly texture to form the base dough. Fine powdered sugar made from raw sugar sweetens the dough along with cinnamon and vanilla extract for spice and scent. Cold milk is added gradually to adjust consistency during mixing. Golden raisins contribute each cookie's chewy, sweet bites amidst the oats.
The preparation involves gently handling the dough to maintain crumb texture, then shaping and baking until edges turn light golden. This approach yields cookies with a slightly chewy inside softened by oats and raisins and a modest crisp on the outside. The use of whole wheat flour gives a nuttier flavor and denser texture than all-purpose flour.
Variations include swapping raisins for dried berries, chocolate chips, or nuts, and substituting sugars as preferred. Vegan alternatives and flour modifications can adjust texture and dietary suitability. Baking time is controlled to avoid dry, hard cookies in favor of a lighter, tender result.
Share:
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 ground cinnamon, powder
- 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
- Use quick or instant oats by reducing the milk added to maintain dough consistency.
- All-purpose flour and a pinch of baking powder can lighten cookie texture.
- Vegan options include using plant-based butter and milk alternatives like almond or coconut milk.
- Dry fruits such as cranberries, blueberries, or chocolate chips, as well as nuts like cashews or pecans, may replace raisins.
- Powdered white or brown sugar can be used; brown sugar does not need to be powdered.
- Bake until cookies turn light golden; overbaking results in dense and hard texture.
Nutrition Information
Show Details
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
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
34 reviews
Excellent
Other Recipes
You'll Also Love
