Raisin oatmeal cookies- like totally the best

I love raisins in my cookies. If you don't, stop reading now. Otherwise you will have terrible dreams about cookies with raisins EVERYWHERE.
Just kidding.

So, I may have mentioned somewhere before, I like/love/adore raisins, but only in cookies. Outside of cookies I only luuuv currants.
I'm sure that didn't make much sense.
So,  oatmeal cookies are my best friends now. Like really. We start the day together and we finish it together. It takes 15 minutes to make these babies, and they are delicious even after a week in a non- air tight container.
I've tried a few versions, using honey instead of sugar, or maple syrup, but to get this one right, you have to commit to sugar. But if sugar really isn't your thing, use brown sugar ( I did) and they come out beautiful. And so good!

Ah, some things are optional in the recipe, like almond flakes or shredded coconut. I found that some may like the taste, some may not. Totally up to you. You are the cook, you know. You have the POWER.

Yes, let's move along. Shall we? This way please.

Type of dish: snack, dessert, cookies
Cost: cheap
Difficulty: easy
Serves: about 20 cookies
Time: 50 min ( with cooling time)
Preparation time: 5 min
Cooling time: 30 min
Baking time: 15 min
Oven temp: 180C

You shall need:
a large mixing bowl, a egg beater, 2 tablespoons, a silpat or baking tray lined with parchement paper, oven rack ( for cooling)

  • 2 cups rolled oats
  • 2/3 cup sugar
  • 1 egg
  • 100 gr softened butter
  • 1 tbsp vanilla extract
  • 1/2 tbsp baking powder
  • 1/2 cup raisins
  • 1/2 cup almond slivers
  • 1 tbsp ground cinnamon
  • 3/4 cup flour
  • 1 pinch of salt
I like to call this a one bowl cookie, and why:
crack the egg in the bowl, add the vanilla, sugar and butter. whisk until creamy. Add the baking powder, flour, salt, cinnamon and mix well. Then, add the raisins, oats and almonds. Mix again, try the batter, fall in love, and pop in the fridge for 30 min. This will make the cookies more chewy and less splayed around, but you can start baking them right away.
Heat your oven up, and prep your baking tray with the silpat or parchement paper. Take the rack out of the oven before and put in aside, as you will use it later on as a cooling rack.
Use 2 tablespoons. One to pickup half a spoon of the batter, the second spoon to ease it of the first spoon on the baking tray. If you've cooled  your batter before, make 1cm space between each cookie, and if not, 2-3cm space between them, bacuase they will spill over while baking.
When you have the whole tray in cookie batter,  tap them on top with a spoon to flatten them slightly down, but not enough to make them join each other. Bake them for 13-15 min, until they get golden- brown around the edges and tranfer them to cool on the rack. This way you can eat a cookie just minutes after you baked them:) Nifty, huh?


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