Oatmeal, Dates & Raisin Cookies
Servings: 6 -8
Oatmeal Dates & Raisin Cookies is a healthy cookie recipe with chewy texture. It has a soft interior with crusty outside.
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Ingredients
- 1 1/4 cups + 2 tbsp Wheat flour (atta)
- 1.5 cups Oats
- 1/2 tsp Baking powder slightly heaped
- 1/2 tsp Baking soda slightly heaped
- 1/2 cup Soft light brown sugar firmly packed
- 1/4 cup Raisins heaped
- 3/4 cup Dates chopped
- 1-2 tbsp Chocolate Chips (optional)
- 3/4 cup Vegetable Oil I used sunflower oil
- 1 Egg lightly beaten
- 5 tbsp Milk
Instructions
- Preheat the oven to 180 C/ 375 F, 10 mins before baking. Lightly oil a baking sheet.
- Mix together the flour, oats, baking powder, baking soda, sugar, raisins, chocolate chips and dates in a large bowl. In another bowl, mix the egg, oil & milk together. Make a well in the center of the dry ingredients and pour in the egg mixture. Mix the mixture together well with either a fork or a whisk or a wooden spoon to make a soft but not sticky dough.
- Place spoonfuls of the dough well apart on the piled baking sheet and flatten the tops down slightly with a fork. Transfer the biscuits to a preheated oven and bake for 10 -12 mins until golden. Remove from the oven, leave to cool for 2-3 mins, then transfer the biscuits to a wire rack to cool, Serve when cold or store in an airtight container. I got 18 cookies with the above qty.
Notes
You can also use plain flour or wholemeal flour instead of atta. I stored the cookie for 1 week @ room temperature in an airtight container. I used an ice cream scoop to drop the cookie dough on to the baking sheet. I lined the baking sheet with al.foil & baking paper.
Eggless version: Though I haven't tried it yet, I'm guessing you can substitute the egg with some pureed banana. If you happen to try the eggless version, please do let me know.
Substitute for brown sugar: 1 Cup light brown sugar =
1 cup (215 grams) raw sugar
1 cup (200 grams) white granulated sugar
1 cup (200 grams) white granulated sugar plus 1/4 cup (60 ml) unsulfured light molasses
For light brown sugar - substitute 1/2 cup (110 grams) dark brown sugar plus 1/2 cup (100 grams) white granulated sugar ( source: joy of baking)
