Recipe by Lalaloula
These are chunky yet crunchy oatmeal raisin cookies with a wonderful natural sweetness and a hint of cinnamon. I like these a lot and hope so will you! Feel free to add some chopped nuts of your choice if you like (but make sure to add some more liquid to the dough then).
Top Review by glneborak
Well, these cookies are amazing!! I doubled the batch and added extra raisins on top of each cookie before baking so they were extra nice for a bake sale. They do not flatten while baking and that is exactly what I wanted. They are the perfect sweetness for my taste (not sugary sweet), crisp and light like a pastry, and my new 'go to' recipe!! Next time I'll make them as chocolate chip cookies! Thanks for this superbly delicious cookie!! (yes! they deserve all of the exclamation points!!)
- 150 g flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 125 g soft butter
- 50 g sugar
- 1 1⁄2 tablespoons acacia honey
- 1 egg
- 150 g oatmeal
- 80 g raisins
Directions See How It's Made
- In a small bowl mix flour, baking soda, cinnamon and salt.
- In a big bowl cream butter with sugar. Add egg and honey and beat well.
- Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly).
- Fold in oatmeal and raisins.
- Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly.
- Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).