CAKEY OATMEAL RAISIN COOKIES
This is a healthier version (less oil and less sugar) of the traditional Oatmeal Raisin Cookies. If you bake them to a nice color on the surface, they will be crispy on the outside and cakey inside. The photo shows 2 presentations of this cookie. If you follow the recipe, you will get a soft dough that spreads while baking and comes out a flat cookie. If you switch the amount of the flour and the oatmeal, you will get a dryer dough that does not spread in the oven and will come out a lumpy cookie that looks like its loaded with oat fiber, which is actually the truth. Enjoy !!
Provided by milliwuu
Categories Drop Cookies
Time 33m
Yield 24-36 cookies, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F (180°C).
- Mix the dry ingredients well; set aside.
- Put milk, butter and brown sugar in a pot of about 4 quarts, warm slightly and slowly just to melt the butter and brown sugar lumps.
- Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
- Let stand for about 10 minutes.
- On a cookie sheet, spoon the dough and drop them 2 inches apart.
- Bake 11-13 minutes until golden and crispy on the outside.
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