Here at Baking Mad we are partial to the occasional Oatmeal Raisin cookie and these ones are delicious. What's more they are really simple to make, they only take 10 minutes to bake and are a reduced sugar recipe. Instead of sugar we have used Truvia to bring the sweetness. Oatmeal Raisin Cookies are a perfect mix of crunchy oats, chewy sweet raisins and a subtle hint of cinnamon. They may not look like show stoppers but they certainly pack in the flavour. We think you'll love our Oatmeal Raisin Cookies because they make a batch of 24 cookies, it takes only 25 minutes and they are reduced sugar, but you'd never know! If you want to mix things up a bit, replace your raisins with mixed fruit or you could replace the cinnamon with mixed spices for a festive twist.
12 ingredients8 steps
Low Sugar
Method
Step 1
Preheat the oven to 180°C
Step 2
In a large mixing bowl, cream together the butter, Truvia and sugar. Add the honey, egg and vanilla extract until smooth.
Ingredients for this step
Butter (unsalted)(110g)
Truvia(29g)
Caster sugar(10g)
Honey(1 tbsp)
Egg(1)
Nielsen-Massey Vanilla Extract(1/2 tsp)
Step 3
In a second bowl mix the flour, bicarbonate of soda, cinnamon and salt.
Ingredients for this step
Allinson's Plain White Flour(100g)
Bicarbonate of soda(1/2 tsp)
Ground cinnamon(1/2 tsp)
Salt(1/2 tsp)
Step 4
Add the dry ingredients into the creamed mixture, mixing until fully combined.
Step 5
Stir in the oats and raisins.
Ingredients for this step
Porridge oats(120g)
Raisins(125g)
Step 6
Drop a tablespoon of the mixture onto an un-greased cookie sheet, leaving 2 inches between each cookie.
Step 7
Bake for 10 minutes, or until the edges are golden.
Step 8
Remove from the oven and leave to rest for 5 minutes, then place the cookies onto a wire rack to cool.
Ingredients
MetricImperial
110gButter (unsalted)
29gTruvia
10gCaster sugar
1 tbspHoney
1Egg
1/2 tspNielsen-Massey Vanilla Extract
100gAllinson's Plain White Flour
1/2 tspBicarbonate of soda
1/2 tspGround cinnamon
1/2 tspSalt
120gPorridge oats
125gRaisins
Utensils
Mixing bowl
Cookie sheet
Cooling rack
Nutritional information per 20g serving
Energy 89cal
Fat 4.4g
of which Saturates 2.5g
Carbohydrates 12g
of which Sugars 4.4g
Protein 2.6g
Salt 0.15g
5 Baker Ratings
Amazing easy and tasty.
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Best cookie recipe ever! Although I used light muscovado sugar instead of caster & Truvia. Also substituted raisins for dried mixed berries & worked well.
