Oat and raisin cookies. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Transfer the cooled cookies to airtight containers and freeze them for up to twelve months. For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags. The origins of the oatmeal raisin cookie can be traced back to Scottish oat cakes that were eaten when extra.

In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Meanwhile, in a large bowl, mix together the oil and sugar. You can have Oat and raisin cookies using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Oat and raisin cookies

Prepare 260 g of butter.
You need 180 g of sugar.
Prepare 4 tablespoons of maple syrup.
Prepare 1 tsp of baking powder.
You need 150 g of oats.
Prepare 150 g of plain flour.
It's 150 g of raisins.

Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. I know a lot of recipes claim to be the "best," but this one really is. If I had to choose between a chocolate chip cookie and these chewy oatmeal raisin cookies, I will choose this recipe.

Oat and raisin cookies step by step

Cream together the butter and sugar, add in the baking powder and maple syrup.
Chuck in the rest of the ingredients and stir well.
Roll into a small ball as they expand in the oven, place in a preheated oven at 180 for 12 minutes..

I've been a fan of homemade oatmeal cookies since I was a kid. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. How to Make Oatmeal Raisin Cookies. Cool completely in pan on wire rack. Baking Tips for Oatmeal Raisin Cookies.