Chewy Oatmeal Cookies with Raisins and a Hint of Lemon

I’ve talked before about how much I love oats, they’re a regular part of my breakfast, so a little cookie made with oats is something I’m always going to love too, and these ones are not only rustic but also the kind of cookie that’s hard to not eat all in one go hehehehe, really delicious 😀

On top of that, they end up being a little better nutritionally than most cookies, more fiber, fewer calories. Of course they’re still cookies, but between these and a batch of butter cookies or classic sugar cookies, we’re talking about almost half the calories, I’m just saying! Let’s get to the recipe!

Chewy Oatmeal Cookies with Raisins and a Hint of Lemon

Servings: 16
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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Nothing beats a good rustic oatmeal cookie with a delicious hint of lemon and a few raisins for texture and sweetness, perfect for a cup of afternoon tea hehehehe.

Ingredients

Butter – 100g
Brown Sugar – 110g
Rolled Oats – 120g (Fine)
Flour – 75g
Egg – 1 (Room Temperature)
Lemon – 1/2 (Zest)
Baking Powder – 1 Teaspoon
Raisins – 1 Tablespoon (Rehydrated)
Salt – A Pinch

Directions

Start by soaking the raisins in a little warm water, let them sit so they can rehydrate before being added to the dough (otherwise, they might end up very dry and hard).
Next, whisk the softened butter with the brown sugar until the mixture is smooth and creamy.
Add the egg and lemon zest, and mix well until everything is fully incorporated.

Then, add the rolled oats, flour, baking powder, and a pinch of salt. Mix everything thoroughly, there’s no need to whisk the dough further and fold in the rehydrated raisins. The final dough will be quite sticky.
Line a baking sheet with parchment paper and preheat your oven to 170ºC (338ºF).

Place spoonfuls of the dough onto the baking sheet, trying to keep them roughly the same size, I used about 30g per portion, so that they bake evenly.
Bake for 10 to 12 minutes, or until the edges begin to turn from yellow to light brown. Remove from the oven and place the cookies on a wire rack to cool completely. They are then ready to serve, enjoy! Ohh and Happy Saint Martin’s Day!

Notes & Tips: You can add things like cinnamon, cumin, nutmeg or ground ginger to create an even more rustic, spiced version.

These cookies are super soft coming out of the oven, but as they cool they get a bit crisper on the outside and creamy on the inside.

Drain your raisins well after hydrating them and pat them dry with a paper towel, that way you don’t add extra water to the dough.

Use real butter that’s properly softened but not melted, it should give a little when you press it with your finger. Melted butter will make the cookies spread too much.

If your oats are not fine, give them a few quick pulses in a blender or food processor, just enough to break them down a little, not to turn them into flour.

Don’t overmix once the dry ingredients go in. The dough is meant to be sticky, so resist the urge to add more flour.

If your kitchen is warm and the dough feels too soft, pop it in the fridge for 20 to 30 minutes before scooping, it helps the cookies keep their shape.

Leave some space between each scoop on the baking sheet, they spread a little while baking.

Let the cookies rest on the baking sheet for about 5 minutes after leaving the oven before moving them to the rack, they’re fragile when hot.

This recipe for Chewy Oatmeal Cookies with Raisins and a Hint of Lemon was originally created on BakeAfter. Esta receita de Bolachas Rústica de Aveia com Limão e Passas foi publicada em português no Iguaria.