Oatmeal cookies with white chocolate chips and raisins
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 24 - 32 cookies
Complexity: easily
Quantity: 24 - 32 cookies
To make homemade oatmeal cookies, mix equal parts wheat flour and rolled oats. No need to pre-grind them. The oats add a pleasant texture to the soft cookies, making them even healthier. For the filling, stir raisins and white chocolate chips into the dough—a delicious alternative to dark chocolate. A pinch of cinnamon complements the raisin flavor perfectly. The cookies are soft and chewy, perfect for family teatime.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup premium flour
- 1 cup oatmeal
- 0.5 tsp of soda
- 0.5 tsp salt
- 0.5 tsp cinnamon
- 1 tbsp. white chocolate granules
- 0.5 cups raisins
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Recipes with similar ingredients: premium flour, rolled oats, chocolate chips (granules), white chocolate, raisin, brown sugar, eggs, cinnamon
Cooking the dish according to the recipe:
- In a bowl with a mixer on medium speed, beat the butter with the white and brown sugars until fluffy. Add the egg and vanilla extract and beat until combined.
- In a bowl, whisk together the flour, oats, baking soda, cinnamon, and salt. Add to the butter mixture and whisk until smooth. Stir in the chocolate chips and raisins.
- Preheat oven to 175°C.
- Scoop a tablespoon of dough and roll into balls. Place them on parchment-lined baking sheets, spacing them about 5 cm apart. Refrigerate for 30 minutes.
- Bake until the cookies are golden brown on the bottom, 12-15 minutes. Cool on the baking sheets for 10 minutes, then transfer to wire racks and let cool completely.
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