Homemade oatmeal cookies
Votes: 2
Time: 40 min plus cooling time
Complexity: easily
Quantity: 12 cookies
Complexity: easily
Quantity: 12 cookies
Oatmeal cookie lovers will love this homemade version, made with dark raisins and molasses, which imparts a rich, caramel-like flavor. The cookies remain soft inside even after cooling. They're made with a mixture of rolled oats and wheat flour. No need to grind the oats; simply mix the dough in a bowl and let it rest in the refrigerator for at least 4 hours or overnight. Bake the oatmeal cookies on two baking sheets at once, then cool completely before serving.
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:
- 1 and 1/4 cups rolled oats
- 3/4 cup premium flour
- 1 teaspoon ground cinnamon
- 0.5 tsp baking powder
- 0.5 tsp salt
- 110 g unsalted butter, softened
- 3/4 cup sugar
- 2 tablespoons molasses
- 1 large egg
- 1 tsp vanilla extract
- 1 cup raisins
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Recipes with similar ingredients: rolled oats, eggs, molasses, raisin, cinnamon
Cooking the dish according to the recipe:
- In a large bowl, combine the oats, flour, cinnamon, baking powder, and salt. In a large bowl, beat the butter, sugar, and molasses with a mixer on medium speed until fluffy, about 5 minutes. Beat in the egg and vanilla extract until smooth, about 2 minutes more. Reduce mixer speed to low, add the flour mixture, and mix until smooth. Fold in the raisins with a spatula. For a better cookie texture, cover the dough and refrigerate for at least 4 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoons each, and place them 3 inches (7 cm) apart on the prepared baking sheets. Flatten with the back of a fork. Bake until golden brown, 15 to 17 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
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