CAKEY OATMEAL RAISIN COOKIES

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Cakey Oatmeal Raisin Cookies image

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

1 1/3 cups all-purpose flour (165g)
1 cup oatmeal (120g)
2/3 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/2 cup milk (120g) or 1/2 cup soymilk (120g)
1/3 cup oil, your choice of shortening, butter, vegetable oil... (80g)
2/3 cup sugar (120g, 1/2 cup is actually enough because raisins are sweet)
1/8 cup brown sugar (30g)
1/2 teaspoon molasses (optional, just to enhance the brown sugar aroma)
1 cup raisins (180g) or 1 cup cut up dried fruits (180g)
1/2 cup chopped nuts, of your choice (90g) (optional)

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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