Raisin and Oat Cookie Recipe
These easy Oatmeal Raisin Cookies make a great snack for the whole family - and they are perfect for lunchboxes too! They are freezer friendly and Thermomix instructions also included.
Servings: 24 Biscuits
Calories: 79kcal
Equipment
- 2 x baking trays
- Electric Mixer
Ingredients
- 125 grams butter
- ½ cup brown sugar 90 grams
- 2 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 2 tablespoon milk
- 1 egg
- 1 cup plain flour 150 grams
- ¼ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 & ½ cups rolled oats 165 grams
- ⅔ cup raisins 120 grams
Instructions
- Place the softened butter into the bowl with the electric mixer and add the brown sugar and caster sugar. Mix on a high speed until light and fluffy.
- Add the milk, vanilla extract and egg and mix on a medium speed to combine.
- Add the flour, cinnamon, bicarbonate of soda, baking powder and mix on a medium speed until the ingredients have just combined.
- Remove the bowl from the mixer stand and add the rolled oats and raisins and stir with a large spoon to combine. Place the mixture into the fridge to chill for 30 minutes.
- Preheat your oven to 180 degrees celsius (fan-forced) and line two trays with baking paper.
- Use a tablespoon to scoop up the biscuit mixture and roll it into balls before placing onto the prepared baking trays. Gently flatten the top of the biscuit before repeating until all the mixture has been used.
- Place the baking trays into your oven and cook for 12 - 15 minutes or until the biscuits begin to turn golden on top. Carefully remove from the oven and let the biscuits cool for 5 minutes on the trays before transferring them to a wire rack to cool completely.
Thermomix Instructions
- Place the softened butter, brown sugar and caster sugar into your Thermomix bowl and mix for 30 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 20 seconds, speed 3 or until pale and creamy.
- Add the milk, vanilla extract and egg and mix for 10 seconds, speed 3.
- Scrape down the sides of the bowl and add the flour, cinnamon, bicarbonate of soda, baking powder and mix for 10 seconds, speed 4.
- Scrape down the sides of the bowl and add the rolled oats and raisins and mix for 20 seconds, speed 3, reverse to combine. Place the mixture into the fridge to chill for 30 minutes.
- Preheat your oven to 180 degrees celsius and line two trays with baking paper.
- Use a tablespoon to scoop up the biscuit mixture and roll it into balls before placing onto the prepared baking trays. Gently flatten the top of the biscuit before repeating until all the mixture has been used.
- Place the baking trays into your oven and cook for 12 - 15 minutes or until the biscuits begin to turn golden on top. Carefully remove from the oven and let the biscuits cool for 5 minutes on the trays before transferring them to a wire rack to cool completely.
Notes
- The time it takes to cream the butter and sugar will be impacted by the temperature of your butter, if it is still firm it will take longer to combine.
- This recipe can be doubled however if making in a Thermomix or thermal cooker, please ensure you do not go over the maximum capacity line of your machine.
- Both the dough and the cooked biscuits can be frozen for up to two months.
- When making from frozen dough, leave the mixture on the bench for 15 minutes (or longer if you are in a cold climate) to soften before baking.
- You can substitute the raisins for sultanas or even currents if you wish.
- Store the cooked biscuits in an airtight container in the pantry for up to one week.
Nutrition
Calories: 79kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 75mg | Fiber: 1g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg