Soft oatmeal cookies with a slight crisp on the outside. Stuffed with plump raisins and white chocolate chips. This cookie dough is super quick, because it’s a no-chill recipe!
Last year, I went through a small cookie-frenzy making white chocolate chip cinnamon cookies, hazelnut butter cookies and good ol’ chocolate chip cookies. After that, cookie-palooza kinda died. I magicked quite some stuff from my oven like New York cheesecake, Red Velvet Cupcakes for Two (personal favorite!) and Strawberry and Cream Cake, but no new cookies in my repertoire. Truth be told, I rarely feel urges to bake cookies. I’m really more of a cake-girl. However, everyone needs cookies in their life every now and then, which is why I decided to go for cookies last week. Oatmeal cookies.
Oatmeal cookies are one of my favorite kind of cookies (well, besides store-bought oreo’s haha..). They’re easy to make (who doesn’t love that?), soft and so moist. Almost cake-like moist (there goes the cake-girl in me again… ^^”). Additionally, I love the texture of oatmeal cookies. It’s so, SO good. Oatmeal cookies aren’t as smooth as regular cookies. They’re kind of… grainy, I guess? It sounds kinda gross, but I really don’t mean to. It’s just that I love texture in all my food. Not everyone does. But I feel like it’s so much better than a pile of mush, right? Today’s cookies are a great combination of soft, crunchy, moist and sweet. Oh, and let’s pretend these are healthy too, because oil (no trans fats) and oats (fibers!) are involved, okay? 😛
To make these cookies, all you need are a couple of simple ingredients. The most important ingredients being the raisins. Now, you can use any of your favorite raisins (or sultanas). I usually like to pick a brand that doesn’t contain sulfur, because I don’t react well to sulfer dioxide in my food. But just go for whatever you want. All you have to do is make sure you soak your raisins well in a hot liquid before incorporating them into you dough, because:
- it makes them nice and plump
- it prevents them from burning in the oven
Do this small extra step and you’ll love your cookies so much more. Believe me.
The reason I L-O-V-E this recipe, is because this cookie dough is really a matter of dropping everything in your bowl and mixing everything up. Easy, huh? And there’s even a better part: You don’t need to chill the dough! Yes, you read that right. After you give it a good mix, all you have to do is drop heaps of cookie dough on a plate and whack it in your (preheated!) oven. Because the cookie dough is based on oil instead of butter, there’s no need to chill the dough. Just bake it! It’s as simple as that ^^
Finally, a few words on the baking process.
1: As these cookies are made with oil, the cookies won’t spread as much (barely spread, actually) as butter-based cookies. Therefor, you’ll have to press the mounds of cookie-dough down with a spoon to get flat cookies.
2: If you like really really soft cookies, bake until lightly golden brown (~11-12 min). If you, like me, want cookies with a more crisp exterior, baked until well golden brown (~ 14-15 min)
3: Grab a glass of milk and have a cookie-full day!
What are your thoughts on oatmeal cookies? Yay or nay?
- 100 g raisins
- 100 mL skim milk
- 300 g rolled oats
- 140 g all-purpose flour
- 1 tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 150 mL vegetable oil
- 100 g caster sugar
- 60 g light brown sugar
- 1 egg (L)
- 100 g white chocolate chips (extra for decorating)
- Preheat the oven to 180 C and line a baking tray with baking paper (or use a cookie baking sheet).
- In a bowl, mix the raisins and milk. Heat the mixture about 30 s in the microwave or until the milk is hot. Set aside and let it soak for at least 20 minutes.
- In a large bowl, mix the oats, flour, cinnamon, baking soda and salt. Set aside.
- In a mixing bowl, whisk the oil and sugars until evenly mixed.
- Add the egg and whisk until thick and smooth.
- Fold in the flour-mixture, raisin-milk-mixture and chocolate chips until a dough is formed.
- Drop dough the size of 1-2 tablespoons onto the baking tray and press it down to flatten. The cookies will barely spread.
- Bake the cookies 13-15 minutes at 180 C or until the cookies are golden brown.
- Press a couple of extra chocolate chips on top while the cookies are still hot and let it cool at least 10 minutes before serving.