Oatmeal Cookie with Raisins and Walnuts
Looking for sweet healthy treat? Yes, you can’t go wrong with oatmeal, raisins and walnuts…all wrapped in a lightly sweet oatmeal dough.
Lately I have been baking a lot these cookies and when I feel like having something sweet in between meals I go for one of these cookies and I am happy.
– Why are these cookies so good?
Well, these cookies are slightly crispy and chewy, and the combination of raisins and walnuts are amazing…sweet and nutty.
– How easy is to make these cookies?
Super easy, by the time the oven is at the right temperature I can guarantee you that the cookies are ready to go in…no wasting time.
– How to make the raisins soft, juice and plump?
Before anything else I like to soak the raisins in water, rum or brandy…and lightly heat in the microwave, so when added to the cookie dough they are soft and very moist. Do not worry about children eating these cookies as the alcohol will be totally evaporated.
– Why should you give this recipe a try?
Okay, I am sure that you all made oatmeal cookies before, and I am sure that they were all very good…but I urge you to try this one and you can tell me what you think about this recipe…do we have a deal?
- 1 stick of unsalted butter (113 g)
- 40 g brown sugar
- 10 g sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 70 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- 100 g old-fashioned oat
- 100g raisin, pre-soak in approximately 4 tablespoons of water, brandy or rum draining before adding to the cookie batter
- 100 g walnut, small piece and slightly toasted
Preheat the oven to 375oF.
In a small bowl, mix the flour, cinnamon, nutmeg (if using) salt and baking soda.
In the bowl of an electric mixer (or using a hand mixer), beat together the sugars and butter until creamy and fluffy. Add in the vanilla and the egg, make sure to scrape the bowl occasionally.
Add the flour mix it into the creamed mixture, mixing until just combined. Mix in the oats until just combined.
Add the raisins and the walnut into the oatmeal batter.
Use the 3 tablespoons size cookie scoop to portion and drop it onto baking sheets, spacing them a couple inches apart.
Turn the temperature to 350oC and bake until slightly dark and chewy, 10 to 12 minutes.
If you like a crispier cookie, let them bake longer.
Remove the cookies from the baking sheet and let them cool on a wire rack.
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