Flourless Chewy Oatmeal Raisin Cookies

Cookies are one of those things where with a basic recipe, you can throw just about anything and everything that you like into it and it’ll turn out just fine. It may even become a dangerous addiction, like how a good Chocolate Chip Cookie is. It’s like a vehicle for so many different flavors, taste and textures.
But one standard rule for all our favorite cookies is that they have to be crispy and crunchy. And of course, if possible, hot and fresh from the oven 🙂 However, there is this one particular cookie which stands out from the rest – Oatmeal Raisin Cookies. They are really hard to beat with their very own specific taste and texture that kind of goes against the standard that we set for all other cookies. This cookies is so special that it demands its very own texture and flavour! A crisp edge is always appreciated, but the rest of it must be thick, soft and chewy. It mustn’t be too sweet because nothing is worst than having a bite of an overly sweet cookie and wincing from the sugar shock that you get in that mouthful.
There are many great Oatmeal Raisin Cookies out there, but I’m sure many of you would agree that in a regular Oatmeal Raisin Cookie, the oats are often forgotten and attention is usually placed on the plump juicy raisins. Flourless Oatmeal Raisin Cookies ensure that that flavor and nuttiness of oats are given justice and not outshone by the rest of the ingredients. Flourless Oatmeal Cookies tend to also have a crispier edge with a chewier texture, which is just how we like them!

Flourless Oatmeal Raisin Cookies
Adapted from Gluten Free Easily
The original recipe called for 1/3 cup unsalted butter but we used olive oil instead, since olive oil is unarguably healthier than butter in many ways. The result is a much lighter cookie than cookies baked with butter. So you really need to be careful not to over-cook them! The butter to olive oil conversion chart can be found here. We also cut down on the sugar as the raisins we had were incredibly sweet. These cookies can even be considered as gluten free if you use gluten free oats certified by the Gluten-Free Certified Organization (GFCO).
Yields 1 1/2 dozen cookies
1/4 cup olive oli
1 1/2 cup rolled oats
1/3 cup granulated sugar
1/8 cup brown sugar, firmly packed
1/8 tsp salt
1 tsp vanilla extract
1 egg
2/3 cup raisins (or you could just add any ingredients eg. chocolate chips, dried cranberries, chopped nuts; or a combination of all these that equals no more than 2/3 cup total)
Place oats in a medium-sized bowl. Stir in both sugars, salt and mix well to break up any lumps.
In a medium-sized bowl, whisk together oil, vanilla extract, and egg. Stir this into the oat mixture and add raisins, mixing with hands or a large wooden spoon to work in the ingredients.
Form into a large ball of dough and chill for about 30 minutes. This is an extremely important step to get really thick, chewy cookies. Alternatively, you could also scoop it into 1-inch balls and then chill it. Or even better, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish.
Preheat oven to 350F/175C. Meanwhile, prepare a baking sheet by lining with parchment paper.
Chilled dough will still be somewhat soft. If you haven’t, form the dough into 1-inch balls, or lumps, and place on baking sheet about 2 inches apart.
Bake for 10-12 minutes or until the edges are nicely browned and tops of cookies are medium golden in colour.
Cool well on baking sheet, about 10 minutes, before attempting to remove using a spatula.

Have them for breakfast, have them for a snack! The only thing missing right now is a glass of milk 🙂
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This entry was posted in Breakfast/Brunch, Cookies, Dessert, Quick/Easy, Recipe (Baking/Cooking), Snack, Vegetarian and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

3 Responses to Flourless Chewy Oatmeal Raisin Cookies

  1. your jie says:

    next time make my cookies chewy can
    – elisa’s sister

  2. Pingback: flourless oatmeal cookies «

  3. rosalie says:

    Yours is the second flourless oatmeal cookie I tried. Between the two, I like yours much better. I opted for 2/3 cup of toasted walnuts in mine. You give very specific directions and I like that. That’s very important. Thanks.

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