These cookies aren’t only a great on-the-go snack, but also a power-packed breakfast by itself. When the MRS. doesn’t feel like making breakfast in the morning (her department); these cookies come in handy for the MR. Although a fan of warm breakfasts, he leaves for a work with a smile on his face if fed a cookie with a hot cup of tea. The recipe here, is the MRS’ creation. In her pursuit of creating a “healthy dessert/snack” these cookies came into being. Evolved over a course of time, what we have now is, we believe, absolutely yummy!
- Quick Oats- 1 cup
- Flour (whole wheat or white flour)- 3/4 cup
- Baking powder- 1 1/2 teaspoon
- Ground cinnamon- 1 1/2 teaspoon
- Salt- 1/8 teaspoon
- Butter (melted)- 2 tablespoon
- Egg- 1
- Vanilla essence- 1 teaspoon
- Brown sugar- 1/2 cup
- Milk- 1/4 cup
- Raisins- 1/4 cup
- Walnuts- 1/4 cup
- Chocolate chips- 1/4 cup
- In a large bowl, make a dry mixture by combining Oats, flour, baking powder, ground cinnamon and salt.
- Whisk together melted butter, egg and vanilla essence in a separate bowl. Add this to the dry mixture.
- Now mix brown sugar and milk together in another bowl and add this to the mixture to create the cookie dough.
- Finally, fold in raisins, walnuts, and chocolate chips.
- Once this is done, refrigerate the cookie dough for 30 minutes. (We find this to be an important step in getting the perfect chewy consistency)
- Preheat oven to 180°C. On a flat baking sheet, drop one tablespoon full of cookie dough. Gently press the spoon to flatten each cookie. Bake for 16-18 minutes.
- While raisins are a key feature of oatmeal cookies, you can add other assortments of your choice. In our home, we love walnuts and chocolate chips. However, almonds or white chocolate pieces have also worked quite well.
- These cookies won’t become golden or spread flat like chocolate chip cookies, so it is important to flatten them and bake at 180°C for not more than 18 minutes. Once you remove them from the oven, they will continue to cook for a little while.
- You can store these for up to 2 weeks in an air tight container (although we are certain they’ll be gone sooner).