Prep 10 mins
Cook 20 mins
These are chunky yet crunchy oatmeal raisin cookies with a wonderful natural sweetness and a hint of cinnamon. I like these a lot and hope so will you! Feel free to add some chopped nuts of your choice if you like (but make sure to add some more liquid to the dough then).
- In a small bowl mix flour, baking soda, cinnamon and salt.
- In a big bowl cream butter with sugar. Add egg and honey and beat well.
- Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly).
- Fold in oatmeal and raisins.
- Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly.
- Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).
Nice cookies! They were sweet enough, but I wanted just a touch more so mixed a little confectioner's sugar(powdered) and rice milk and drizzled over the top of the cookies. Bam! Loved them! Thanks! Made for the Spanish/Portuguese tag game.
The only problem it's they're gone already! Some went as a gift and for the rest, they we're supposed to try each one cookie. Even DD2 had one herself.I liked them for not being too sweet and the addition of raisins . A keeper.
My first attempt at making oatmeal raisin cookies and I'm very encouraged by this initial foray. The sweetness in the final product is just enough to be alluring, but not quite enough to be overpowering - to the point where saying "just one more" sneaks into your head, without your even realizing it. The oatmeal and raisins add to the texture and complexity in equal amounts, making for a well-rounded, tasty treat. Recommended.