Oats cookies with raisin and more !

Having some cookie dough or cookie at hand is a great blessing for a quick breakfast or snack. Here is one of my favorite cookie recipes. I love adding some chocolate chips for myself, while it's a raisin oats cookie for my hubby. 

This Oats cookies loaded with walnut and raisin or chocolate chip is a yummy cookie I baked recently and often. Kindly try this recipe and let me know how much happiness this simple recipe creates,

Happy Easter !

Oats Walnut Raisin cookies (40 cookies)

Dry Ingredients

All-purpose flour - 2 cups

Cinnamon powder - 1.5 tsp

Baking soda - 1 tsp

Salt - 1 tsp

Wet ingredients:

Unsalted butter, softened - 1 cup (2 stick)

White sugar - 1 cup

Brown sugar  packed - 1 cup

Eggs - 2

Vanilla extract - 1 tsp

others:

Oats - 3 cups (old fashion or quick)

Raisin - 3/4 cup

Chopped walnuts - 1/2 cup

(Chocolate chips - 1/2 cup)

Method:

Combine the flour, cinnamon, baking soda, and salt together in a  bowl.

Beat butter,  white sugar, and brown sugar in a large bowl using an electric mixer until creamy ( 2 to 3 minutes).

Add  eggs, vanilla. Mix well.

Add the dry ingredients and mix well.

Add oats , raisin, walnut. If desired add some chocolate chips too.

Mix  thoroughly. 

If the dough is unrollable, then Cover the bowl and chill dough in the refrigerator for nearly 1 hour.

But I start baking immediately (in small batches for the week).

Preheat the oven to 375 degrees F (190 degrees C). 

Coat two baking trays with little oil or butter.

Roll the cookie dough into small lime size balls, and place 2 inches apart on the prepared cookie sheets. 

This cookie spreads a lot and gets bigger while baking. So remember to give enough space between while baking.

Using a spatula or our hands flatten each cookie (slightly to 2 inch dia).

Bake in the preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes.

If we want it to be harder , then bake for 11 mins.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in air tight containers.

How to store:

Keep the excess batter in fridge for 1 week and use as per need. Or this stays safe in freezer longer (3 months - I haven't tested this ). I keep it in fridge and bake everything within 10 days.  

These cookies makes a great healthy gift.

Makes 40 large size cookies approximately.

Approximate Calorie per cookie = 148 Cal