Oatmeal raisin cookies
This cookie is very sweet, with a ratio of powder to sugar of 1:1. If you don't like it, you can reduce the amount of sugar according to your taste. In addition, freshly baked cookies are soft, so don't worry about whether they are cooked. They will be very crispy when they cool down. Due to the addition of brown sugar, the color of the dough is darker, which is not conducive to observing the coloring, so be sure to adjust the temperature and time of the oven to avoid burning it! After baking, the raisins in the biscuits taste very Q, like QQ sugar. If you don't like them, you can soak the raisins in orange juice for 30 minutes in advance, drain the water before using them.
Recipe Recommendations
- low-gluten flour 100 grams
- oatmeal 35 grams
- fine sugar fine sugar
- brown sugar 30 grams
- egg liquid 30 grams
- raisins 45 grams
- corn oil 65 grams
- baking powder 1/4 teaspoon
- baking soda 1/4 teaspoon
- cinnamon powder 1/8 teaspoon
- milk fragrance
- baking
- half an hour
- simple
Steps for Oatmeal raisin cookies
1
Mix low-gluten flour, oatmeal, raisins, baking powder, soda powder, and cinnamon powder well and set aside
2
Stir together corn oil, egg liquid, fine granulated sugar, and brown sugar, but do not stir.
3
Mix the mixed dry and wet materials.
4
Stir well into dough.
5
Divide into several portions, round round, press flat (not too thin), and place on a baking sheet. (This dough is relatively wet, please use hand flour during the operation) Bake: Preheat the oven in advance, 130 degrees Celsius for 15 minutes. (Please adjust the temperature and time according to the temper of your oven).