Oatmeal raisin cookies (Mom's recipe)
Depending on the baking time, this oatmeal cookie can be soft or crunchy.
- 225 gr (2 sticks) butter, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 hl vanilla essence
- 1 1/2 cups flour
- 1/2 cup wholegrain flour
- 1 hl soda
- 1/2 hl salt
- 1 1/2 cups oatmeal
- 1 1/2 cups raisins or dried cranberries
- 1/4 cup sugar
- 2 hl cinnamon
- 225 grams of butter (preferably 78% fat)
- 250 g white sugar (150 white and 100 g brown)
- 210 gr flour
- 1/2 tsp salt
- 80 g whole grain flour
- 1 teaspoon soda
- 240 grams glass of oatmeal with a slide (130 grams of product)
- 1.5 hours of raisins, cranberries, cherries, dogwoods, chicken, etc.
Heat the oven to 190 ° C / 375 ° F. Grease or cover with parchment paper.
In a large bowl, beat butter with a mixer. Gradually add sugar and beat until fluffy.
Add eggs, one at a time, beating well after each. Add the vanilla.
Mix the whisk in a separate bowl with flour, soda and salt. Gradually add to the oil mass. Beat until smooth. Add oatmeal and raisins, mix.
Mix the sugar and cinnamon in a saucer.
Form balls of 2-3 cm in diameter from the dough, roll in sugar with cinnamon and place on a baking sheet at a distance of 5 cm.
Bake for 8-10 minutes, until light browning (regardless of the desired structure of the cookie, immediately after baking, it should remain soft in the middle, after cooling, the cookie will harden). Leave the finished cookies on the baking sheet for 1 minute and then place them on the grid until they cool down.
Store in sealed container.
Enjoy your meal!