Coming to today’s recipe. So I made these a couple of months ago, yes long long ago. With all the festival recipes, this one had taken a back seat until today. This is a very easy cookie and is of course K’s favorite. In fact, when he saw me picking out pictures for posting he started asking when I was going to make it again. He claims it is healthy because it has oatmeal and raisins!!. I ask myself whether the butter and sugar are invisible, but I am the one adding those and they are certainly visible to me. .
K also has this thing where tampering with certain recipes is a big NO NO. This is one such recipe and God save me if I do decide to tamper with it. The only variation allowed was the use of egg whites instead of whole egg. I actually made two batches, one with egg whites and one with whole egg. There was no difference in texture or taste and both the batches were gone in a few days.
Now off to the recipe.
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter softened (1 stick)
2/3 cup light brown sugar packed
2 egg whites (Instead of 1 egg, you can use 2 egg whites)
1/2 tsp vanilla extract
1.5 cups rolled oats
3/4 cup raisins
1/2 cup walnuts chopped
Recipe source : Quaker Oats Box.
1. Use 2 egg whites instead of 1 whole egg.
2. Walnuts can be omitted if needed.
Preheat oven to 350F.
Mix all the dry ingredients together. (All purpose flour, baking soda, ground cinnamon and salt)
Take butter and sugar in a bowl.
Beat until creamy.
Add vanilla extract.
Beat well until combined.
Add the dry ingredients.
Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350F for 10 – 12 minutes.
The baking time will vary depending on the oven and for me it took around 16 minutes for each batch although the recipe called for only 10 – 12 minutes.
It will be done when edges are brown and the top is still soft to the touch. It will harden on cooling.
Cookies are ready and they don’t last for more than a week for me.