OATMEAL RAISIN COOKIE WITH WARM CINNAMON
This Oatmeal Raisin Cookie With Warm Cinnamon delivers a comforting balance of chewy oats, plump raisins and aromatic spice in every bite. These cookies are perfect for Easter or as an anytime indulgence, which combines wholesome ingredients with a soft texture that feels freshly baked straight from the oven. Honey adds a gentle sweetness that enhances the natural flavour of the oats, while a hint of vanilla ties everything together. This single-serving cookie is ideal for small-batch baking, portion control and guilt-free enjoyment. This Oatmeal Raisin Cookie With Warm Cinnamon is delicious and also healthy, which is a healthy and refreshing start to your morning routine.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
High Fibre, Vegetarian, Kid Friendly, Quick & Easy
DISH TYPE
Cookie
INGREDIENTS
Here is a list of ingredients for the preparation of Oatmeal Raisin Cookie With Warm Cinnamon:
- 30 grams | 1.06 ounces | ¼ cup wholegrain rolled oats
- 15 grams | 0.53 ounces | 1 tablespoon whole wheat flour
- 8 grams | 0.28 ounces | ½ tablespoon brown sugar
- 5 grams | 0.18 ounces | 1 teaspoon honey
- 15 grams | 0.53 ounces | 1 tablespoon raisins
- 10 grams | 0.35 ounces | ½ tablespoon unsalted butter (softened)
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon milk
- 6 gram | 0.02 ounces | ¼ teaspoon ground cinnamon
- 3 gram | 0.01 ounces | 1⁄8 teaspoon baking powder
- 15 gram | 0.01 ounces | pinch of salt
- 1 millilitre | 0.03 fluid ounces | ¼ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 175 kilocalories
- Protein:2 grams
- Carbohydrates: 29 grams
- Sugars: 12 grams
- Dietary Fibre:6 grams
- Fat:8 grams
- Saturated Fat:2 grams
- Cholesterol: 8 milligrams
- Sodium: 62 milligrams
- Potassium: 95 milligrams
- Calcium: 34 milligrams
- Iron:9 milligram
PREPARATION
These steps are followed for the preparation of Oatmeal Raisin Cookie With Warm Cinnamon:
- Preheat The Oven: Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a small baking tray with parchment paper.
- Cream The Butter And Sugar: In a small bowl, mix softened butter and brown sugar until smooth and creamy. Add honey and vanilla extract, stirring until well combined.
- Mix The Dry Ingredients: In another bowl, combine oats, whole wheat flour, baking powder, ground cinnamon and salt. Mix well to distribute evenly.
- Combine The Mixtures: Gradually fold the dry ingredients into the creamed mixture. Add milk and stir until a soft dough forms.
- Add The Raisins: Mix the raisins evenly throughout the dough, ensuring they’re well distributed.
- Shape The Cookie: Scoop the dough into a ball, place it on the tray and gently flatten the top with your fingers or the back of a spoon.
- Bake The Cookie: Bake for 10 to 12 minutes or until the edges are golden and the centre is slightly soft.
- Cool Before Serving: Let the cookie cool on the tray for 5 minutes before transferring it to a wire rack to cool completely.
PREPARATION TIME
10 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for the preparation of Oatmeal Raisin Cookie With Warm Cinnamon:
- Soften The Butter: Bring butter to room temperature before mixing for a smoother dough.
- Measure Precisely: Use a kitchen scale for accuracy when baking single portions.
- Chill The Dough: Refrigerate for 5 minutes if too soft. It prevents excessive spreading.
- Add Moisture If Needed: A few drops of milk can be added if the dough feels crumbly.
- Use Baking Paper: Prevent sticking and overbrowning by lining the tray with parchment paper.
VARIATIONS
- Nut-Free Option: Keep the recipe as is or add seeds for crunch without nuts.
- Vegan Version: Substitute butter with plant-based margarine and honey with maple syrup.
- Gluten-Free Adaptation: Replace whole wheat flour with oat flour or gluten-free blend.
- Extra Fibre Boost: Stir in ground flaxseed or chia seeds for added nutrition.
- Protein Upgrade: Add a small scoop of protein powder and adjust milk slightly for texture.
PREPPING AND STORAGE
- Cool Before Storing: Allow the cookie to cool fully before placing it in a container.
- Room Temperature Storage: Store in an airtight jar for up to 2 days to retain softness.
- Refrigerate For Longer Freshness: Keep refrigerated for up to 4 days and warm briefly before eating.
- Freeze The Dough: Wrap unbaked dough tightly and freeze for up to one month, so bake straight from frozen with an additional 2 to 3 minutes.
- Batch Bake: Multiply ingredients for multiple servings and store baked cookies for convenient snacks.
