Time: 1 hour 40 min.
Complexity: easily
Quantity: 24 pcs.

These soft oatmeal cookies are baked from a mixture of wheat flour and rolled oats. To ensure they turn out fluffy, it's recommended to spoon the flour into the measuring cup, not scoop it. Apple butter, a spiced apple butter, replaces some of the butter. It adds a light moistness and a wonderful aroma to the cookies. Stir the soaked raisins into the finished dough and bake. The cookies turn out amazing, with a pleasant texture, spicy flavor, and hints of caramel.

Ingredients:

• Boiling water
• 0.5 cups raisins
• 1 cup whole wheat flour for baking, spooned into a measuring cup
• 0.5 tsp ground cinnamon
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon coarse salt
• 1/4 cup apple butter
• 3 tbsp (45 g) butter, softened
• 0.5 cup brown sugar
• 1 large egg category CO
• 1 tsp vanilla extract
• 3/4 cup rolled oats

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

raisin, whole grain flour, cinnamon, apple jam, butter, brown sugar, eggs, vanilla extract, rolled oats

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Preparation:

Step 1
• Place the raisins in a small bowl and pour boiling water over them. Let them sit for 5 minutes. Once they've plumped up, drain the water and set the raisins aside to cool completely.
Step 2
• Preheat oven to 175°C with racks in the lower and upper thirds of the oven.
Step 3
• In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
Step 4
• In the bowl of an electric mixer, beat the apple butter, butter, and sugar until light and fluffy. Beat in the egg and vanilla. With the mixer on low speed, gradually add the flour mixture until completely incorporated; then fold in the oats and raisins.
Step 5
• Using a rounded spoon, drop 1 tablespoon of the dough onto parchment-lined baking sheets, spacing them about 2 inches apart (12 cookies per sheet). Bake until the cookies are opaque in the centers, 14 to 16 minutes, rotating the baking sheets halfway through. Transfer to a wire rack and cool completely.

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