Tuesday, February 28, 2012

Oatmeal Cookies


1/2 cup raisins
1/2 cup all purpose flour/whole wheat flour
1/2 cup sugar/light brown sugar
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
*egg re-placer( 2 Tbsp water+1 Tbsp oil +2 tsp baking powder)
1 tsp vanilla extract 
1/4 cup butter (melted)
3 cups quick oats


  • Soak the raisins for 15 minutes in a small bowl of water.
  • In a large bowl sifttogether the flour, sugar, salt, baking powder, cinnamon and nutmeg, then stir them until they are evenly blended.
  • Set aside 3 Tbsp of water from the bowl of raisins and then drain the raisins discarding rest of the water.
  • Mix  2 Tbsp water + 1 Tbsp oil + 2 tsp baking powder in a medium bowl. Stir till it comes to a smooth mix.
  • Now add Vanilla extract, melted butter and reserved raisin water to the baking powder mix.
  • Make a well in the flour mixture, then pour in the baking powder mixture and blend them well together.
  • Heat the oven at 350 degrees for 15-20 minutes.
  • Line 2 cookie sheets with parchment paper*.
  • Now add the Oats and raisins stirring with the Spatula (the out come dough will be lumpy).
  • Now with tablespoon or cookie scoop place the dough portions on the cookie sheet.
  • Then with the help of the spatula flatten them slightly.
  • Now place the cookie Sheet one at a time in the baking tray.
  • Bake the cookies one tray at a time for approx. 16 minutes, rotating the tray halfway through, until the cookies are golden brown. Then pull out the tray.
  • Now let the cookies cool on the sheet for 3-4 minutes.
  • Then with the help of spatula move them to a wire rack to cool them completely.


Egg re-placer is used to re-place eggs in any recipe. The above measurement is to re-place 1 egg.  

Sift means Sieve, here we sift the flour in order to add air and yield lighter, fluffier baked goods.

Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface. Both are also called bakery paper.

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