Whole Wheat Oats And Raisin Cookies

 

 

These cookies are loaded with goodness. The crunchiness of the oats goes perfectly well with the sweet chewy raisins. Added to that they are whole wheat. Totally healthy and filling. What more can you ask for?

This is one cookie recipe that will always remain special for me.

As a part of the ‘ bake a sunshine cake’ event , some of us from Ovenderful mom baker’s community visited Vishwas home for kids, with home baked goodies. The joy of giving is something one understands truly, only by experiencing it. I thoroughly enjoyed baking my biggest batch of cookies till date .


Print Recipe
Whole Wheat Oats And Raisin Cookies
These cookies are loaded with goodness. The crunchiness of the oats goes perfectly well with the sweet chewy raisins to give super yum cookies.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
numbers
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
numbers
Ingredients
Instructions
  1. Sift the whole wheat flour, raisins and oats together. Set aside.
  2. Pre heat the oven at 180 degrees for 10 mins.
  3. Cream the butter and sugar, until it turns light and fluffy. [ Creaming process-In a large plate/ thali, mix the butter and sugar together. Using the back of your palm, moving in a circular motion, cream until it turns light and fluffy]
  4. Add the sifted flour and knead into a soft workable dough. [ you should be able to shape a flat circular cookie without any cracks]
  5. If the dough seems very dry sprinkle a little milk to bring it together.
  6. Shape the cookies and place them on a greased and lined cookie tray.
  7. Bake at 150 degrees for 10-15 mins [ or until the lower edges turn light brown].
  8. Transfer to a cooling rack after about 5 mins. Use a flat spatula to carefully pick up the hot cookies.
  9. Allow to cool completely before storing in an air tight jar.
Recipe Notes

The butter used for creaming must be soft but not melted.

The oats need not be powdered. Use it as it is to get that crunchy feel.

Add the sifted flour a little at a time while you make the cookie dough. This way you can get the right consistency. [ Also you can avoid adding more flour if the dough starts to appear dry]

Milk should be added only if needed . That too, just a few drops. Too much of it will interfere in the final texture of the cookie.

Share this Recipe

7 Comments Add yours

  1. sushma kamath says:

    Looks yumm will try these

  2. Akila Subramanian says:

    Thanks Sushma. Do try and let me know.

  3. sushma kamath says:

    Sure 🙂

  4. Malini says:

    Hi Akila, I tried this recipe and must say it did not taste like a beet cake at all.

    1. Akila Subramanian says:

      Hi Malini . Guessing you tried one of the beetroot based cakes. Glad you liked it.

  5. Malini says:

    Sorry it was meant for the redvelvet cake.

    1. Akila Subramanian says:

      Thank you got it.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.