DISH NAME : WHOLEWHEAT OATS AND RAISIN COOKIES

Preparation Time : 20 minutes

Baking Time : 15 to 18 minutes

Description

These cookies have crisp edges and soft melty insides. Here i have used dark raisins instead of golden.

Note

1) Black raisins can be substituted with yellow ones.
2) Also i have used quick cooking oats rather than old fashioned (thick) oats. Old fashioned oats can also be used.
3) Raisins have high sugar content, which keeps these cookies soft and moist for several days.

Method

1) Beat butter till soft and creamy.
2) Add both white and brown sugars and beat till creamy.
3) Add one egg at a time and and beat till fully mixed in.
4) Lastly add in vanilla.
5) Pre-heat oven to 180 degree celsius.
6) In a bowl, sieve together flour, baking soda and salt.
7) Add this slowly into butter mixture.
8) Then add in oats and raisins.
9) Line baking trays with butter paper. Scoop out one tablespoonful of batter per cookie onto the prepared trays. Leave about half inch in between two cookies. Flatten each cookie slightly.
10) Bake cookies for about 15 to 18 minutes, depending upon your oven.
11) Remove when cookies are golden brown around the edges. After a few seconds remove the cookies from tray and keep to cool on a wire rack.