![]() Butter: Butter adds richness and flavor to the cookies.Swap out the raisins for chocolate chips, dried cherries, nuts, or any other mix-ins you enjoy in your oatmeal cookies. This recipe can also be seen as sort of a base recipe for chewy oatmeal cookies.Check out this article for more details on quickly bringing butter and eggs to room temperature. If you did not have time to plan ahead and bring your butter and egg to room temperature, you can do it quickly by heating the butter in very short burts in the microwave and by covering the egg in warm water.Raisins can simply be soaked in water, or try bourbon, spiced rum, or coffee liquor for even more flavor! Soaking your raisins overnight (or for 15 minutes in hot liquid) will soften them and create a more desirable texture in your cookies.This results in an easy oatmeal raisin cookie with very few ingredients! Tips, Tricks, and Techniques The creaming process of the butter and sugar along with the addition of the egg make the cookie rise without the need for any other leavening. You may be surprised to see that this recipe is made without baking powder or baking soda. Butter and sugar is mixed together with an egg, some oats, flour, and raisins to create a cookie that is slightly crispy on the outside and moist and chewy in the center. Simply perfect oatmeal raisin cookies really only need very few ingredients. This recipe calls for very few ingredients and is made without baking powder or baking soda. Enjoy straight away or store somewhere cool, in a biscuit tin or airtight container, for up to 5 days.įor a variation replace the ground cinnamon with a pinch of ground ginger or chai spice mix.This simply perfect version of classic oatmeal raisin cookies are incredibly easy to make and turn out soft and chewy with hints of cinnamon. Bake for 10 minutes until golden-edged and, once out of the oven, leave for 10 minutes on the tray before transferring to a wire rack to cool for another 15 minutes. Repeat with the rest of the mixture until you have 22 small bites, and place, spaced apart, on the baking tray.Ħ. Take about 2 teaspoons of the mix and roll it into a ball in your hands, pushing down any dried fruit into the mix, as they might burn if left poking out on top. If you have time, wait 10 minutes for the mix to cool down a little, as it makes it easier to form the fruit bites.ĥ. Add the mashed banana and all the remaining ingredients and stir until combined. Add the nut butter to the oats and stir until mixed, then remove from the heat. Meanwhile, mash the bananas very well with a fork in a medium bowl.Ĥ. Melt the butter in a medium saucepan, then add the oats and cook on a medium heat for 4–5 minutes, stirring a few times, to achieve that delicious golden, toasted flavour.ģ. Preheat the oven to fan 190☌/gas mark 61⁄2 and line a large baking tray with baking parchment.Ģ. A tiny pinch of sea salt, plus extra for sprinklingġ.4 tbsp mixed dried fruit (such as raisins and chopped apricots).3 tbsp smooth nut butter (such as almond or cashew, stirred well in the jar first).Use your favourite nut butter for these: I do find, though, that peanut butter tends to be make these little bites a bit drier so I prefer almond or cashew. The sweetness all comes from the dried and fresh fruit, so make sure the bananas are very ripe. Choose coconut oil instead of butter to make it plant-based I love both versions equally. These are lovely for a mid-afternoon snack with a cup of tea.
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