Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yield 16 cookies
Calories 294 kcal
• 2 tablespoons + 2/3 cup All purpose flour (Maida)
• ½ teaspoon Ground cinnamon
• ¼ teaspoon Baking soda
• ½ cup Unsalted butter softened at room temperature
• 1 tablespoon White granulated sugar
• 2/3 cup Light brown sugar packed
• 2 teaspoons Water
• 2 teaspoons Pure vanilla extract
• ¾ cup Raisins
• 1 1/3 cups Rolled oats
1 Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2 Line a cookie sheet with parchment paper or lightly butter it or spray with nonstick cooking spray. Keep it aside.
Making cookie dough:
1 Take all purpose flour, ground cinnamon and baking soda in a bowl.
2 Whisk well till everything is combined well. Keep it aside.
3 In another bowl, take soften butter and both sugars.
4 Start mashing and mixing with spatula. Once you get paste like consistency then switch to wire whisk and beat it till you get smooth, light and fluffy mixture.
5 Alternately you can use stand mixer with paddle attachment or hand mixer.
6 Now add water and vanilla extract. Again beat it till well combined.
7 Now add dry flour mixture. Start mixing it using spatula.
8 And mix till everything is incorporated well.
9 Now add raisins. And fold them in.
10 Add rolled oats. Again mix it till well combined.
11 The dough is stiff (not sticky or loose) and easily manageable to make balls. If yours is not like this then you can chill it for some time in the refrigerator.
Making eggless oatmeal raisin cookies recipe:
1 Make 1 ½ tablespoons size of balls.
2 Arrange them on prepared cookie sheet about few inches apart. You will get 18 balls.
3 Flatten them using your hand or back of the glass.
4 Bake them into preheated oven for about 12-14 minutes. You will notice the edges are slightly brown in color and center it still soft.
5 Remove it from the oven and let it cool for 5 minutes in the pan.
6 Then remove it to a wire rack and let it cool down completely