![]() In this time, the raisins rehydrate a little and plump up. To do it, just add some hot water to the raisins and leave them for a few minutes. In addition to that, we actually “plump up” the raisins before adding them. A hand mixer makes quick work of this.Īs I mentioned above, we love using a combination of golden and regular raisins for these cookies. To combine the wet and dry ingredients, we add the dry ingredients to the butter and sugar mixture in a few batches and then stir in raisins. If you don’t usually have rolled oats in the house and are looking for more ways to use them, try our strawberry banana baked oatmeal, blackberry baked oatmeal, and this apple crisp, which uses rolled oats to make the topping. Steel cut oats are not a good option for these cookies. The rolled oats provide a lovely chewy texture to the cookies. While instant oats will technically work when making these cookies, we highly recommend rolled oats. Since posting this recipe, we’ve been asked about using different kinds of oats in the batter. It’s the combination of brown sugar, butter, and vanilla that makes this cookie batter taste so good! (For vegan cookies, take a look at our extra easy oatmeal cookies recipe.)įor the dry ingredients, we add flour, oats - we prefer rolled oats for their texture, warm baking spices, and some salt. Then for even more flavor, we pour in some vanilla extract. I like to use brown sugar when making oatmeal cookies since it helps to make the centers soft and adds a little extra caramel flavor to the batter.įor structure, we add egg. Make the cookie batter by beating softened butter with sugar until creamy. You can make these oatmeal raisin cookies in minutes. ![]() Another bonus to this recipe is that you can adapt it - we love to use a combination of regular and golden raisins, but you can add dried cranberries, dried cherries, nuts or even chocolate chips to make chocolate chip oatmeal cookies. ![]() Don't overbake or they will dry out.These oatmeal cookies are very easy to make and you don’t need any fancy equipment – only a hand mixer. I like to form small balls of dough, but using a drop method (just dropping spoonfuls of batter onto the baking sheet) works as well.īake for 8-10 minutes or until lightly golden. Add enough milk that the batter is well-moistened, but not too 'wet'. Next, add in the oil, vanilla, milk, and raisins. How to make low sugar oatmeal raisin cookiesįirst, stir together the dry ingredients, including the sugar. Technically, you could also use water, though the flavor may suffer a bit.Īnd of course you need some raisins for these! I've also used chocolate chips in place of them, depending on my taste. Salt, cinnamon, and vanilla - All for flavor! I love the combination of cinnamon and vanilla in just about all of my treats, but they're especially nice when paired with oats and raisins. If you're averse to it, you can also use 1/4 teaspoon of baking soda in place of the baking powder. Quick oats are a better choice, as far as texture goes, but rolled oats will work.īaking powder - I like baking powder the best for both taste and texture. Oat flour and oats - These two ingredients provide the base of this cookie.
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