The rolled oats provide a lovely chewy texture to the cookies. While instant oats will technically work when making these cookies, we highly recommend rolled oats. Since posting this recipe, we’ve been asked about using different kinds of oats in the batter. It’s the combination of brown sugar, butter, and vanilla that makes this cookie batter taste so good! (For vegan cookies, take a look at our extra easy oatmeal cookies recipe.)įor the dry ingredients, we add flour, oats - we prefer rolled oats for their texture, warm baking spices, and some salt. Then for even more flavor, we pour in some vanilla extract. I like to use brown sugar when making oatmeal cookies since it helps to make the centers soft and adds a little extra caramel flavor to the batter.įor structure, we add egg. Make the cookie batter by beating softened butter with sugar until creamy. You can make these oatmeal raisin cookies in minutes. Another bonus to this recipe is that you can adapt it - we love to use a combination of regular and golden raisins, but you can add dried cranberries, dried cherries, nuts or even chocolate chips to make chocolate chip oatmeal cookies. If you like a crunchier texture, leave the cookies in the oven for a few additional minutes until they appear fully baked.These oatmeal cookies are very easy to make and you don’t need any fancy equipment – only a hand mixer. They will still feel a little soft and spongy. These oatmeal raisin cookies are done when the bottoms are golden brown and the tops are dry and semi-set to the touch. The trick to perfectly baked cookies - slightly crunchy on the outside, soft on the inside - is pulling them out of the oven when they still look and feel slightly underbaked because they will continue to set up as they cool down. After dropping the batter by rounded tablespoonfuls onto a baking sheet, flatten the cookies a little bit with your finger or the back of a spoon before placing them in the oven. Make sure your butter is truly softened to room temperature before you start to get maximum spread during the short bake time. These date-sweetened oatmeal raisin cookies do not spread very much on their own. Date-Sweetened Oatmeal Raisin Cookies (Refined Sugar-Free) However, for those following a low-FODMAP diet, be forewarned that dates are a high-FODMAP food, so enjoy these cookies in moderation. The chewy texture of dates lends itself well to cookies without adding extra liquid to the dough. Refined sugar-free cakes are just a balancing act: if you add liquid sweeteners, you need to decrease liquid elsewhere, but this can easily be achieved by reducing the amount of oil or milk in your recipe.Ĭookie dough is another story because texture is so important, but I think I’ve cracked the code with dates, which are the primary sweetener in these refined sugar-free, date-sweetened oatmeal raisin cookies. For pies, it’s easy to swap out refined sugar for natural liquid sweeteners (maples syrup, honey, etc.) because you can simply increase the thickening agent in your pie filling, usually flour or cornstarch. I had found success in refined sugar-free pies and cakes, but cookies were a much bigger challenge. One of the biggest surprises since launching this blog has been the overwhelming popularity of my Date-Sweetened Chocolate Chip Cookie recipe. Then again, my favorite cake has vegetables in it, so I might not be in the majority opinion here. I know this is the ultimate dessert betrayal for some, but I love oatmeal raisin cookies. Call me crazy, but you will not find me disappointed upon being deceived by an oatmeal raisin cookie masquerading as a chocolate chip cookie.
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