whole wheat oatmeal raisin cookies
Oatmeal raisin is my dad's favorite cookie, so I make these quite frequently. Of course, my parents live an ocean and continent away, so they never get to eat them, but... hey! It's the thought that counts, right? These cookies are really easy to whip up, and the dough keeps for quite some time in the refrigerator, so it's a fast fix for a semi-healthy cookie craving.
Note: Set out the egg and butter ahead of time so that they can reach room temperature.
This recipe makes approximately 25 small cookies.
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- This recipe is available in metric and imperial.
Set out ingredients. (This picture depicts a double batch.)
Cream butter, sugars and vanilla (extract) with a wooden spoon or in a mixer with a paddle attachment.
Add eggs, one at a time, and mix until combined.
In another bowl, combine oats, whole wheat flour, baking soda, salt and cinnamon Add dry ingredients to creamed mixture.
Once combined, fold in raisins.
Almost a cookie!
Dough must be refrigerated for at least half an hour before balling and baking.
Cover with plastic wrap so that the dough won't form a skin.
Scoop out in spoonfuls.
Roll dough into balls.
Flatten balls of dough slightly.
Bake at 180° C 350° F for 12-15 minutes.
Cookies will keep for several days in an air-tight container. Enjoy!