Oat and raisin cookies. Oatmeal Raisin Cookies are hard to beat. Their edges are crisp, their flavor is buttery sweet, and their texture is wonderfully soft and chewy. During the Second World War, The Quaker Oats Company published a recipe for Oatmeal Cookies that called for shortening, as butter was in short supply. An oatmeal raisin cookie is a type of drop cookie distinguished by an oatmeal-based dough with raisins mixed throughout. Its ingredients also typically include flour, sugar, eggs, salt, and various spices.
Oatmeal Raisin Cookies are hard to beat.
Their edges are crisp, their flavor is buttery sweet, and their texture is wonderfully soft and chewy.
Oatmeal Cookies Recipe Demonstration - Joyofbaking.com.
You can have Oat and raisin cookies using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Oat and raisin cookies
- Prepare 260 g of butter.
- Prepare 180 g of sugar.
- Prepare 4 tablespoons of maple syrup.
- You need 1 tsp of baking powder.
- Prepare 150 g of oats.
- Prepare 150 g of plain flour.
- It's 150 g of raisins.
This is the second time I've made these. They are crunchy on the outside and chewy on the inside using old fashioned oats! Only issue even making rounded teaspoon size cookies is the time.they took. How to make oatmeal raisin cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla.
Oat and raisin cookies step by step
- Cream together the butter and sugar, add in the baking powder and maple syrup.
- Chuck in the rest of the ingredients and stir well.
- Roll into a small ball as they expand in the oven, place in a preheated oven at 180 for 12 minutes..
While instant oats will technically work when making these cookies, we highly recommend rolled oats. The rolled oats provide a lovely chewy texture to the. I'm more of a savoury than sweet tooth gal. Having said that, I never say no if someone plonks a cake in front of me. But I really love the hint of cinnamon, more than the flavour of oats, so I added it back.