ReceptnaptárOatmeal raisin cookies light
Oatmeal raisin cookies are the backbone of American home baking. This lighter version uses banana and a little sugar, so the cookies are soft, chewy and less greasy, yet still the friendly, cinnamon-scented bake everyone knows.
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Ingredients
Method
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- Preheat the oven to 180 °C (165 °C fan) and line a baking tray with baking paper.
- Mix the mashed banana with the egg, oil and sugar (or honey) until smooth.
- In another bowl mix the oats, flour, cinnamon, baking soda and salt.
- Add the dry ingredients to the banana mixture, then fold in the raisins; rest for 5 minutes so the oats absorb the moisture.
- Drop tablespoonfuls onto the tray about 3 cm apart and flatten them with damp fingers.
- Bake for 12-14 minutes until the edges are golden; cool on the tray for 5 minutes, then move to a rack.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- A riper banana with brown spots is sweeter, so you need less sugar.
- The resting time matters: the oats absorb moisture and the cookies don't spread.
- Instead of raisins you can use dried cranberries, chopped walnuts or dark chocolate chips.
- They keep in an airtight tin for 1 week and can be frozen.
Frequently asked questions
Why did my cookies turn out flat?
The dough wasn't rested or contained too much liquid; add a little more oats.
Can they be gluten-free?
Yes, with gluten-free oats and rice or almond flour.
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More american ideas
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- Banana bread (American)
- Red velvet cake
- American apple pie
- Glazed donuts (homemade)
- Black bean brownies (flourless)
- Peanut butter energy bites
- Blueberry oat bars
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