Classic non-dairy oatmeal raisin cookies

Classic non-dairy oatmeal raisin cookies
Oatmeal raisin cookies
Classic non-dairy oatmeal raisin cookies
Oatmeal raisin cookies

Chewy non-dairy oatmeal cookies

These classic chewy non-dairy oatmeal raisin cookies are absolutely addictive. One bite and you keep coming back for more. We cut the sugar and salt requirements by more than half. So, you can label them healthy. If you would like to try them, here is the recipe:
1 cup all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
4 tablespoons unsalted butter,
¼ teaspoon ground cinnamon ¾ cup dark brown sugar
½ cup granulated sugar
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon grated nutmeg
3 cups rolled oats
½ cup raisins

1 Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour, salt, and baking soda together in bowl.
2 Melt butter in 8-inch skillet over medium-high heat, swirling skillet occasionally. Continue to cook, stirring and scraping bottom of pan with heatproof spatula, until butter is dark golden brown. Transfer browned butter to large bowl, scraping skillet with spatula, and stir in cinnamon.
3 Whisk brown sugar, granulated sugar, and oil into browned butter until combined. Whisk in egg and vanilla until smooth. Using wooden spoon or stiff rubber spatula, stir in flour mixture until fully combined, about 1 minute. Stir in oats and raisins, if using, until evenly distributed (mixture will be stiff).
4 Divide dough into twenty 3-tablespoon portions (or use #24 cookie scoop). Space dough balls 2 inches apart on prepared sheets, 10 per sheet. Using your dampened hand, press each dough ball until 2 ½ inches in diameter.
5 Bake cookies, 1 sheet at a time, until edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for about 5 minutes, then transfer to wire rack with wide metal spatula. Let cookies cool completely before serving.

NB: This recipe was developed by America’s Test Kitchen. I just added my own home and country style to it

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