Prep 20 mins
Cook 13 mins
This is a healthier version (less oil and less sugar) of the traditional Oatmeal Raisin Cookies. If you bake them to a nice color on the surface, they will be crispy on the outside and cakey inside. The photo shows 2 presentations of this cookie. If you follow the recipe, you will get a soft dough that spreads while baking and comes out a flat cookie. If you switch the amount of the flour and the oatmeal, you will get a dryer dough that does not spread in the oven and will come out a lumpy cookie that looks like its loaded with oat fiber, which is actually the truth. Enjoy !!
- 1 1⁄3 cups all-purpose flour (165g)
- 1 cup oatmeal (120g)
- 2⁄3 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves (optional)
- 1⁄2 cup milk (120g) or 1⁄2 cup soymilk (120g)
- 1⁄3 cup oil, your choice of shortening, butter, vegetable oil... (80g)
- 2⁄3 cup sugar (120g, 1/2 cup is actually enough because raisins are sweet)
- 1⁄8 cup brown sugar (30g)
- 1⁄2 teaspoon molasses (optional, just to enhance the brown sugar aroma)
- 1 cup raisins (180g) or 1 cup cut up dried fruits (180g)
- 1⁄2 cup chopped nuts, of your choice (90g) (optional)
- Preheat oven to 375°F (180°C).
- Mix the dry ingredients well; set aside.
- Put milk, butter and brown sugar in a pot of about 4 quarts, warm slightly and slowly just to melt the butter and brown sugar lumps.
- Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
- Let stand for about 10 minutes.
- On a cookie sheet, spoon the dough and drop them 2 inches apart.
- Bake 11-13 minutes until golden and crispy on the outside.