Use a little bit of this eggless cookie dough to boost your ice cream, milkshake, cinnamon toast-or make a cookie sandwich (smush some of the dough in between two vanilla wafers).
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 1 cup |
Ingredients
- 1/3 cup raisins
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon Greek yogurt
- 1/2 teaspoon non-alcohol vanilla extract
Instructions
- Soak the raisins in hot water for 5 minutes and then drain.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook’s Note).
- Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour-oat mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Fold in the raisins with a rubber spatula or mix them in with your hands.
- Refrigerate in an airtight container for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 263 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 21 mg |
| Sodium | 119 mg |
Reviews
My MIL made this oatmeal cookies for Christmas this year (2023) They were amazing! She forgot the raisins but they were still good. My only complaint would be a little dry but I think nowadays after my 4th brain surgery everything is dry tasting to me.
Always make sure to cook flour in the oven for about 10 minutes to kill bacteria.
This is not a taste review, this is a safety review. You are more likely to get salmonella from raw flour than raw eggs, so as long as flour is still in the recipe it is incorrect to say that it is safe to eat the dough raw.