While I'm writing this post at the same time chewing, savoring this oatmeal raisin cookie, figuring out the perfect adjective for you to imagine how good it is, but all I could say is YOU MUST TRY TO MAKE IT!
Why I love this cookies?
- These cookies have a generous amount of rolled oats. Like nuts or grains, oatmeal also gets rancid. Always trust your sense of smell, if you smell a little bit off, do not use it. Rancid Oatmeal can not be masked even if you add a lot of spices and flavourings. The best way is to store oats in a sealed glass container.
- CINNAMON is a familiar kitchen spice around the world because of its fragrance and warmth to everything from breakfast cereals to curries and pastries that is so often enjoyed.
- NUTMEG is a sweet and aromatic spice that is taken for granted and being used occasionally in baking during the holiday season. Although, when you hold nutmeg in your hand, you are truly holding a special treasure. Hildegard Von Bingen, Author of PHYSICA once said, "If a person eats nutmeg, it will open up his heart, makes his judgement free from obstruction, and give him a good disposition."
THIN AND CHEWY OATMEAL RAISIN COOKIES
Thin, crisp, and chewy oatmeal raisin cookies that are packed with flavour. Easy to make for you and your family to enjoy as we do.
Print Pin Yield: 24 cookies
Calories: 146kcal
Equipment
- Standing mixer, electric hand mixer, cookie baking sheet
Ingredients
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ tsp nutmeg
- ¾ cup butter- room temperature
- ½ cup dark brown sugar
- ½ cup sugar
- 1 egg plus 1 yolk - room temperature
- 1 teaspoon vanilla
- 2 cups rolled oats (old-fashion oatmeal )
Instructions
- In a small bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Using a hand mixer or a stand mixer with the paddle attachment, cream the butter and sugar together at medium-low speed until smooth for about 2 minutes. Add the egg plus yolk and mix at medium-high speed until combine for a minute. Scrape down the sides and bottom of the mixing bowl, add vanilla and mix on medium-high speed for a minute or until thoroughly combined.
- Bring the speed to low and add the flour mixture and mix thoroughly. Add the oatmeal and fold using your spatula, scraping down the sides and bottom until fully incorporated.
- Cover the dough with plastic wrap and let it rest for at least 20 to 30 minutes, as you preheat the oven to 300°F.
- Using 1 ½ tablespoon cookie scoop, scoop the dough into the baking sheets lined with parchment paper. gently roll the dough into a ball spacing 2" apart from each other. It will spread. Into the oven and bake until nicely brown for about 20 minutes.***
- Let it cool in the pan for a few minutes and transfer to a wire rack to cool completely.
Notes
** Oven temperature varies, start checking after 15 minutes. Mine is done in exactly 20 minutes.
NUTRITION FACTS
Serving: 2dozenCalories: 146kcal (7%)Carbohydrates: 21g (7%)Protein: 2g (4%)Fat: 6g (9%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mg (7%)Sodium: 132mg (6%)Potassium: 90mg (3%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 187IU (4%)Vitamin C: 1mg (1%)Calcium: 16mg (2%)Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?Tag @cookmejoyathome so we can admire your masterpiece!!
mjoycadwising says
Yes, you should. You will like it.