Oats and Raisin Cookies
|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 yum. 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 bakers community visited Vishwas home for kids, with home baked goodies. The only way one truly understands the joy of giving is by experiencing it. I thoroughly enjoyed baking my biggest batch of cookies till date.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 15 cookies
1 cup whole wheat flour
1 cup oats
1/2 cup Raisins
1/2 cup unsalted butter
3/4 cup sugar [powdered]
1 tbsp milk [ only if needed]
- Sift the whole wheat flour, raisins and oats together. Set aside.
- Pre heat the oven at 180 C for 10 mins.
- 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. You may also use an electric mixer to whisk the butter sugar together].
- Add the sifted flour and bring into a soft workable dough. [ you should be able to shape a flat circular cookie without any cracks]
- If the dough seems very dry sprinkle a little milk to bring it together.
- Shape the cookies and place them on a greased and lined cookie tray.
- Bake at 150 C for 10-15 mins [ or until the lower edges turn light brown].
- Transfer to a cooling rack after about 5 mins. Use a flat spatula to carefully pick up the hot cookies.
- Allow to cool completely before storing in an air tight jar.
- 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 and just a tsp or two. Too much of it will interfere in the final texture of the cookie.
Posted originally on DECEMBER 22, 2015