Many of us are attracted by the fancy cookies and biscuits sold in cololurful supermarkets. But have you stopped and thought that you can make them right at home and you exactly know what you are adding to your cookies. So here we are with chewy eggless oatmeal and raisin cookies.
These eggless oatmeal raisin cookies are so wholesome, lightly chewy and also melt in the mouth at the same time. The oats and raisins give a lot of body to the cookies. The flours, butter make them light and yogurt makes them moist and crumbly. Here I have used a combination of wholemeal/wholewheat flour along with all purpose flour. But feel free to use either. With the wholemeal/wholewheat flour you will get thick and dense cookies because of the gluten.
Also as these are eggless oatmeal raisin cookies I have used jumbo rolled oats and lots of raisins. Every bite has at least 1 raisin, now that is one loaded raisin cookie. Kids and adults alike will like these eggless oatmeal raisin cookies. Unlike choco-chips cookies these don’t stick to your palate making them very elegant. And one more thing, make sure butter is at room temperature. See steps and notes for all information. Also try:
Benne Biscuit
Coconut Biscuit
Khara Biscuit
- ½ Cup softened butter(110 Gms)
- ½ Cup brown sugar
- ¼ Cup sugar
- ½ Tsp cinnamon powder
- ¼ Cup Greek yogurt/regular yogurt
- 1 Tsp vanilla
- 1½ Cups rolled jumbo oats
- ½ Cup wholemeal/wholewheat flour
- ¼ Cup all purpose flour/maida
- ½ Tsp baking powder
- ½ Tsp baking powder
- 1 small pinch salt
- ¾ Cup raisins
- Add the softened butter into a bowl
- Cream butter till light with an electric whisk or hand whisk
- Add sugar and beat together
- Next add yogurt, vanilla, mix well
- Add oats and flours (mixed with baking soda and baking powder)
- Mix slowly using cut and fold method
- Sprinkle cinnamon powder and a pinch of salt
- Throw in the raisins, mix everything
- Stick the mixture into the freezer for 5-10 minutes
- Use 1 Tbsp to make balls
- Place them on baking sheet lined with parchment paper bake in pre-heated oven for 9 minutes (middle rack)
- Flatten with the back of spoon or tumbler, then bake further 2-3 minutes
- Let it cool for 15-30 minutes, till crisp on sides and chewy in the centre. Makes about 1" 29-30 cookies
- Serve with a glass of milk during snack time
Use the amount of raisins you like to have in your cookie, use less if you want
You can use only whole wheat flour or only all purpose flour if you want
Eggless Oatmeal Raisin Cookies Stepwise:
Add the softened butter into a bowl
Cream butter till light with an electric whisk or hand whisk
Add sugar and beat together
Next add yogurt, vanilla, mix well
Add oats and flours (mixed with baking soda and baking powder)
Mix slowly using cut and fold method
Sprinkle cinnamon powder and a pinch of salt
Throw in the raisins, mix everything
Stick the mixture into the freezer for 5-10 minutes
Use 1 Tbsp to make balls
Place them on baking sheet lined with parchment paper bake in pre-heated oven for 9 minutes (middle rack)
Flatten with the back of spoon or tumbler, then bake further 2-3 minutes
Let it cool for 15-30 minutes, till crisp on sides and chewy in the centre. Makes about 1" 29-30 cookies
Serve with a glass of milk during snack time
