Oats Raisin cookies

These raisin studded oatmeal cookies have crisp edges and chewy inners. Oats-Raisin cookies have become our new favorite. The nutty flavor of the oats and chewy texture of raisins will definitely steal your heart. The combination of white and brown sugars here in the recipe results in a rich and chewy cookie. A hint of cinnamon in these cookies makes the whole house scented while baking. The first time I made these cookies, they got vanished with in a while and I was left with few crumbs for my photography.

The recipe is adapted from here, and I have made few changes to fit my taste buds. These are perfect tea time sweet snack. Cookie lovers! Here is the best cookie for you :)

Ingredients

100gm unsalted butter, at room temperature
¼ cup brown sugar
¼ cup regular sugar
1 ½ cup quick cooking oats
1 egg
½ tsp vanilla essence
¼ tsp salt
¾ tsp baking powder
½ tsp cinnamon powder
½ cup + 2 tbsp all purpose flour
½ cup raisins (I used black and golden raisins)

Method

• Preheat your oven at 180 degrees and line a baking tray with parchment paper.
• In a small bowl, mix together the flour, salt, baking powder, cinnamon and set aside.
• Cream butter and both the sugars until combined well. Add egg, vanilla and whisk till frothy.
• Add the dry ingredients and mix together to combine but do not over mix.
• Add oats and raisins and fold in everything until just combined. Let it rest overnight or atleast for one hour in the refrigerator.
• Use a table spoon to drop the dough on to the prepared tray, a couple inches apart.
• Bake for about 10-12 minutes or until lightly golden.
• Let cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Note: This batter can be frozen. Make it in a big batch and freeze it, simply thaw out in the refrigerator or just on your counter and it ready to go into the oven.