Oatmeal Raisin Cookies

The term oatmeal raisin cookies’ fills the nostrils with its warm scent and brings water to the mouth. Let’s take a look in the recipe of oatmeal raisin cookies, the way grandma used to make, with a little variation. We’ll prepare vegan oatmeal raisin cookies since many prevent eggs and many are sensitive to milk products.
Fixings
(It is possible to use instant oatmeal or rolled oatmeal by Quaker)
(The greatest margarine brands are intelligent equilibrium lite margarine and Earth Balance. You may also go for any other brands which make margarine from soybean.)
Sugar 1/2 cup
Salt to taste
Powdered cinnamon 1 teaspoon
Powdered nutmeg and cloves, 1/2 teaspoons each
Raisins 1 cup
Preparation Time: 15 minutes
Cooking Time: 15 minutes
The best way to Prepare
Measure 1: While you ready the batter for oatmeal raisin cookies, preheat the oven to 350°F.
Measure 2: Take a big bowl. Sugar mix vegan margarine and brown sugar until the mixture mixes nicely and becomes light. Add few drops of vanilla essence and mix once more.
Step 3: Slowly, add soy milk and mix again.
Measure 4: Now, add all purpose flour, wheat flour, salt, baking soda, as well as the spices and blend well. The mixture shouldn’t have some balls. It is necessary to get batter of heavy consistency.
Step 5: Prepare baking sheet by coating it using margarine. With a round spoon, drop about 3-inch batter on the baking sheet. Flatten the cookies with the spoon. Bake for about 15 minutes.
Measure 6: The biscuits are prepared now. The middle of the biscuits is somewhat soft. Take out the biscuits from the oven, and let it cool.
Measure 7: Burst a biscuit in to your mouth and revel in. The remaining biscuits ought to be stowed in an air-tight container. You can maintain it in the fridge for those who have prepared more biscuits.

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