Honey Oatmeal Raisin Cookies
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Nutritional value per serving:
Calories 100, total fat 5 G., saturated fats 1 G., proteins 2 G., carbohydrates 13 G., fiber 1 G., cholesterol 10 mg, sodium 45 mg, sugar - G.
Calories 100, total fat 5 G., saturated fats 1 G., proteins 2 G., carbohydrates 13 G., fiber 1 G., cholesterol 10 mg, sodium 45 mg, sugar - G.
These deliciously soft cookies are made without added sugar. Honey and almond paste add a pleasant, light sweetness. Oatmeal and raisins add texture. The dough is easy to mix by hand, without a mixer. And the cookies themselves bake up quite quickly. Delicious and healthy baked goods for every day.
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:
- 2 tbsp (30 g) butter, melted
- 1/4 cup canola oil
- 0.5 cups honey
- 1 large egg category CO
- 1/4 cup creamy almond paste
- 0.5 tsp vanilla extract
- 1/4 cup nonfat dry milk
- 1 cup whole grain pastry flour (or 0.5 cups each of premium flour and whole grain flour)
- 0.5 tsp of soda
- 0.5 tsp ground cinnamon
- 1/4 teaspoon salt
- 1 and 3/4 cups rolled oats
- 0.5 cups raisins
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Recipes with similar ingredients: butter, honey, eggs, almond paste, vanilla extract, dry milk, confectionery flour, whole grain flour, cinnamon, rolled oats, raisin
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray 2 baking sheets with cooking spray. In a large bowl, beat together the butter, canola oil, honey, egg, almond butter, and vanilla extract.
- In another bowl, whisk together the dry milk, flour, cinnamon, and salt. Add the flour mixture to the butter mixture and stir. Stir in the oats and raisins.
- Drop the dough, 1 tablespoon at a time, onto the prepared baking sheets, spacing them 2 inches (5 cm) apart. Bake until golden brown, about 12 minutes. Cool the cookies on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely. Store in a loosely covered container for up to 3 days.
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