Raisins Ginger Oatmeal Cookies Recipe
That heading should actually be Raisins Ginger Almonds & Seeds Oatmeal Cookies Recipe but that would have been way too long 🙈. But that's just what this recipe is; a whole lot of healthy goodness going on in there which must be given the appropriate accolades😄.
So soon we are in May! Crazy isn't it? How are you getting on with your healthy eating and staying fit goals ? Personally, I have reduced my carbs intake by almost half and eating smaller portions of food. It's not easy trying to eat half-sized Ga Kenkey or Banku, trust me. My protein and fibre intake has massively shot up though hence this recipe which I know you will love if you are on the same journey as me.
I used Bobs Red Mill oats in this recipe for the higher fibre content as compared to using Quick cooking oats. Pricier? Yes. A small price to pay however for fewer visits to the doctor. But yes you can still use the instant oats if that's what you have.
You can also vary the seeds and nuts to suit your taste or even try using dry fruits or toasted coconut. Be adventurous.
This recipe makes 15 oatmeal cookies which you can store in an air-tight container for several weeks.
I creamed the butter and sugar using a Kenwood handmixer to get a fantastic smoother texture which at speed 1 is totally achievable.
These cookies are crunchy and soft within with the seeds, nuts and raisins giving you a balanced sweetness and nuttiness flavour.
On to the recipe🙋🏾♀️
1. Kenwood Hand Mixer
2. Silicone Spatula
3. Two large glass bowls for mixing
5. Baking tray
6. Baking Paper
1. 1 cup of plain flour
2. 1 & 1/2 stick unsalted butter
3. 1/2 tsp baking soda
3. 2 tsp ground ginger
4. 1/2 tsp salt
5. Handful of chopped almonds
6. Pumpkin and sunflower seeds
8. 3/4 cup brown sugar
9. 1/2 tsp cinnamon powder.
10. 1/8 ground nutmeg
11. 1 egg cracked into bowl
12. Vanilla extract
13. 2 1/2 cup of rolled oats
* Preheat oven to Gas Mark 3
1. Allow butter to come to room temperature.
2. Cream butter and brown sugar in glass bowl using hand mixer for two minutes till light and creamy.
3. Add egg into butter mixture and cream for another minute.
4. Pour in vanilla extract and mix again for another minute.
5. For the dry ingredients: pour flour into a bowl and add baking soda, salt, nutmeg, cinnamon powder, raisins, nuts and seeds, rolled oats and ginger. Mix gently with whisk to combine all ingredients.
6. Gradually pour flour mixture into wet ingredients and mix as you pour in ( not all at once) you can also fold in with a spatula. Avoid mixing for a long period else cookies will be too heavy due to gluten activation.
7. Place baking paper on baking tray. Use an ice cream scoop to create mounds of cookie dough onto the baking tray. You should be able to create about 9 mounds. Leave two inches between each mound.
8. Lightly dent the center of each mound to help cookies to spread out.
9. Place tray in the middle of the oven. Bake for 10-13 minutes .
10. To check for doneness, the edges of the cookie will be slightly browned. The center will be lightly soft.
12. Take out and cool on a wire cooling rack.
Enjoy with your favorite beverage or fresh juice.
1. If you have any cookie dough left over, keep it in a container and store in the fridge for future baking. You can also chill overnight to bake the next day.
2. You can also soak the raisins in hot water for ten minutes for a puffier raisin in the cookies. Just drain before using.