Eggless Oatmeal cookies with raisins are simple and easy to bake in few mins. These cookies taste chewy, soft and slightly crispy.
Easy and quick snack:
Oatmeal cookies are a healthy and filling snack for everyone. Especially for kids, these cookies are an excellent snack option. These cookies are easy to bake in just a few mins and stay good for a week at room temperature.
Sometimes during the busy morning or whenever my little son refuses to eat his breakfast these cookies comes handy. I just serve a couple of oatmeal cookies with a cup of milk for a filling breakfast.
If you like this oatmeal raisin cookies, you may also like the banana oatmeal cookies that are healthy and eggless too.
Smart Cooking Tips:
1. After 12 to 15 mins of baking, the cookies still remain soft and gooey. The cookies will set completely when cooling, so bake until the cookies turn a light golden brown on the edges and bottom. Avoid over baking the cookies because the cookies will become hard.
2. You can add chopped walnuts in these cookies.
3. Arrange the cookies 2 – 3 inches apart on the baking sheet. Because the cookies will expand when baking.
4. You can replace the brown sugar with regular white sugar. Brown sugar helps to make the moist cookies.
You can make soft and delicious cookies without adding eggs. Flax seeds are an excellent replacement for the eggs in baking but it leaves a mild nutty flavor to the cakes and cookies. Few says back I tried eggless double chocolate chip cookies and carrot oatmeal cookies using a flax egg, the cookies turned out perfect. Check out the recipes for eggless cookies,
Few says back I tried eggless double chocolate chip cookies and carrot oatmeal cookies using a flax egg, the cookies turned out perfect.
Check out the recipes for eggless cookies,
How to serve oatmeal cookies?
Serve oatmeal cookies with a cup of milk or coffee. You can store these cookies in an air-tight container for a week.
Eggless oatmeal cookies with raisins are simple and easy to bake in few mins. These cookies taste chewy, soft and slightly crispy.
- 1.50 cup OATS
- 1 cup ALL PURPOSE FLOUR
- 0.50 tsp CINNAMON
- 1 cup SUGARS BROWN
- 0.50 cup BUTTER WITHOUT SALT
- 0.50 tsp SALT TABLE
- 0.50 cup RAISINS SEEDLESS
- 0.50 tsp BAKING SODA
- 1 tbsp MILK
- 1 tsp VANILLA EXTRACT
Pre-heat the oven to 350 degrees and line the baking sheet with parchment paper.
Cream the butter and sugar together using an electric hand mixer. Add vanilla extract, milk and mix well.
Add flour, cinnamon powder, salt, baking soda and mix well.
Add oats, raisins and mix well. Divide the dough into small portions and roll them into small balls and flatten in between your palms gently ( you can use an ice cream scoop for a uniform cookie size).
Arrange on the baking sheet with a 2 inches space between each cookie and bake in a pre-heated 350 degrees oven for 12 - 15 minutes until the color change into a light golden brown on the edges and bottom of the cookies. The cookies will still remain soft and gooey after 12 - 15 minutes of baking. Do not worry about that, the cookies will set when cooling.
Allow the cookies to cool and serve or store in an air-tight container for up to a week.