Raisin Oat Cookies – the name alone conjures up cozy feelings and sweet aromas. These homey treats are like a warm hug in cookie form. Made with hearty oats, juicy raisins, and warming spices, they strike the perfect balance of wholesome and indulgent.
About the Recipe
You’ll love sinking your teeth into these oat-y, raisin-studded gems. The dough is a breeze to mix up, and the baking aroma alone is worth making them. Grab a glass of cold milk and get ready for pure cookie bliss.
Why You’ll Love This Recipe
There’s so much to love about these raisin oat cookies. The chewy, oat-y texture, the pops of juicy raisins, the warmth of cinnamon and ginger. They’re like a big, cozy hug. Plus, they’re made with nutritious ingredients, so you can feel good about enjoying them. Trust me, one bite and you’ll be hooked.
Cooking Tips
For the best texture, be sure not to over-bake these cookies. Pull them from the oven when they’re just barely set in the center. And you can use old-fashioned or quick oats – either works great.
Serving and Storing Suggestions
These cookies are divine fresh from the oven, but they also keep well for several days in an airtight container. Try them for breakfast, snack time, or dessert. Makes about 24 cookies. Total prep time is only 30 minutes.
Similar Recipes
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Oatmeal Raisin Breakfast Bars
- Baked Oatmeal Cups
Nutrient Benefits
Thanks to the oats, raisins and just a touch of butter, these cookies offer a nice nutritional boost. They’re a good source of fiber, iron, and antioxidants from the raisins. So go ahead and have an extra one – they’re pretty guilt-free.
Raisin Oat Cookies
Ingredients
- 450 gms Oats
- 150 gms Raisins
- 200 to 225 gms Rice Flour
- 1 tsp Soda Bicarb
- 1 tsp Cinnamon Powder
- 1/2 tsp Ginger (ground)
- 1/2 tsp Nutmeg Powder
- 100 gms Butter
- 2 Eggs (beaten)
- 250 gms Palm Sugar
- 1 tsp Vanilla Extract
Instructions
- Mix the rice flour, soda bicarb, cinnamon powder, ginger, nutmeg powder and oats in a bowl.
- Mix well.
- Beat the eggs, sugar, butter and vanilla extract in an another bowl.
- Add the flour mixture into the eggs and add raisins.
- Mix and spoon over 1 or 2 tblsp of the mixture on a baking tray lined with parchment paper.
- Flatten slightly.
- Bake in a preheated oven at 180C/350F for 10 to 15 minutes.
- Remove and cool.
Tip: If the mixture looks too wet, add some more raisins or oats.
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Frequently Asked Questions
Can I use a different dried fruit?
Surely. Dried cranberries, cherries, apricots or a blend would all work nicely in place of the raisins. Use the same 150g quantity.
Do I need to chill the dough?
Nope, no need to chill it for this recipe. The dough is thick enough to scoop right onto the baking sheet.
How should I store these cookies?
Let the baked cookies cool completely, then transfer to an airtight container or zippered bag. They’ll keep at room temperature for 4-5 days.
What can I substitute for the rice flour?
You can use all-purpose, whole wheat, or a gluten-free flour blend instead of rice flour. The amounts should be the same.
My cookies didn’t flatten much when baking – what happened?
This dough doesn’t spread a ton, so you’ll need to slightly flatten the scoops of dough before baking. Use a fork or the bottom of a glass to press them down a bit.
