Recipe by Kennybabe
I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! THe recipes are great & they make just enough for one or two to enjoy. THat way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!
Top Review by Pardeemom
This are awesome cookies! I used salted butter, therefore I left out the salt, I also left out the raisins and used mini kisses. I used my mini scoop and got 5 nice size cookies, they spread a lot! This cookie is crisp and crunchy with the right amount of cinnamon, which I love! I too don't like making a ton of cookies, they are just too tempting, but this is perfect! Great recipe!
- 3 tablespoons all-purpose flour
- 3 tablespoons rolled oats
- 3 tablespoons sugar
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 pinch ground cinnamon
- 1 1⁄2 tablespoons unsalted butter
- 1⁄4 teaspoon pure vanilla extract
- 1 tablespoon egg white (well beaten)
- 1 teaspoon egg white (well beaten)
- 3 tablespoons raisins
Directions See How It's Made
- Preheat oven to 350°F Line a baking sheet with parchment paper & set aside.
- Combine flour, oats, sugar, baking soda, salt and cinnamon in a medium bowl and stir with a fork to blend.
- Add butter and vanilla. Blend with fork until moist crumbs form. Add the egg white and beat with fork until stiff dough forms.
- Use your hands to mix in the raisins.
- Divide dough in half and place halves four inches apart on baking sheet. Bake until lightly browned (about 20 minutes).
- Remove sheet from oven & transfer the parchment to a cooling rack to cool for 15 minutes.
- Transfer cookies to wire rack and cool completely.