Oatmeal Cookies

Ingredients

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




Method/Directions

• Soak the raisins for 15 minutes in a small bowl of water.
• In a large bowl sift* together 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.

NOTES-


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.