Ingredients

Cookies

35 grams (1.23 ounces) sugar
3 grams (0.11 ounces) vanilla sugar
1 large egg
90 grams (3.17 ounces) oatmeal
30 grams (1.06 ounces) light raisins
50 grams (1.76 ounces) butter
45 grams (1.59 ounces) flour
We recommend:

Instructions

Step 1

1. Preheat your oven to 356°F (180°C).

Step 2

2. Cool the butter thoroughly before starting.Cold butter blends better with sugar and creates a perfect texture.

Step 3

3. In a mixing bowl, thoroughly blend the butter with the sugar and vanilla sugar until smooth.Use a hand mixer or stand mixer for better results.

Step 4

4. Stir in the chopped oatmeal until the mixture is lump-free.

Step 5

5. Add the egg and mix well, ensuring the mixture is homogeneous.It's easier to mix if the egg is at room temperature.

Step 6

6. Incorporate the pre-boiled and dried raisins, followed by the sifted flour. Mix until well combined.Sifting the flour helps in avoiding lumps in the dough.

Step 7

7. Knead the mixture into a dough and divide it into 8 equal pieces, each approximately 30 grams (1.05 ounces).

Step 8

8. Shape each piece into a ball and flatten it slightly.Maintaining even sizes ensures they bake uniformly.

Step 9

9. Place the shaped dough onto a baking sheet and bake in the preheated oven for 15-20 minutes, or until golden brown.Keep an eye on the cookies; ovens can vary, and sometimes a minute less or more makes a big difference.

Step 10

10. Let the cookies cool on a wire rack before serving.

Servings

Let’s talk about serving these incredible cookies! 🎉

Freshly baked and still warm, these cookies are perfect on their own or paired with a tall glass of cold milk 🥛. If you’re feeling fancy, how about crumbling a cookie over vanilla ice cream? 🍨 The combination of warm and cold, crunchy and creamy, is pure bliss.

Hosting a brunch or afternoon tea? 🍵 Arrange your cookies on a beautiful platter, and serve with a selection of teas or coffees for a charming presentation. These cookies also make wonderful gifts – just stack them in a mason jar, tie with a cute ribbon, and you’re good to go! 🎁

For a fun twist, try using the cookies as a base for mini ice cream sandwiches. Sandwich a scoop of your favorite ice cream between two cookies – your guests will love this delightful treat! 🍦

Equipment

Variations

Craving a gluten-free or vegan option? 🌱 We've got you covered!

Gluten-Free Version: Substitute the flour with a gluten-free flour blend. Make sure all other ingredients, especially the oatmeal, are labeled gluten-free.

Vegan Version: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. Swap out the butter for a plant-based margarine or coconut oil. Ensure your sugar is vegan as well.

Tip: Always double-check ingredient labels to ensure they meet your dietary needs!

Faq

  • Why did my cookies turn out flat?

    This could be due to the butter being too warm. Make sure your butter is well-chilled before mixing.

  • Can I substitute the raisins with other dried fruits?

    Absolutely! Dried cranberries, apricots, or even chocolate chips can be delightful replacements.

  • How do I achieve a chewy texture?

    To keep cookies moist and chewy, avoid over-baking. Take them out of the oven just as they start to brown.

  • Can this dough be frozen?

    Yes, you can freeze the dough! Scoop and form the dough into balls, then freeze on a baking sheet. Once frozen, store in a zip-lock bag and bake as needed.

  • How do I prevent my cookies from spreading too much?

    Chilling the dough before baking helps it hold its shape. Also, make sure to not over-cream the butter and sugar.

  • How do I enhance the flavor of my cookies?

    Try adding a pinch of sea salt or a splash of almond extract for a deeper flavor profile.

Nutrition facts

Fast oatmeal cookies
Recipe Yield:8 cookies
Calories:Approximately 95 calories per cookie
Calories (Min - Max):94 - 99
Total Fat:4.9g
Saturated Fat:2.9g
Protein:1.4g
Total Carbohydrate:12.4g
Total Sugars:6g