Soft Oatmeal Cookies

Makes 12 cookies

Made with rolled oats, a touch of cinnamon and a hint of nutmeg, this old time classic will become a new family favorite. The secret to keeping these cookies moist is to soak the raisins in water before adding them to the baking mixture. This is a trick I picked up from my Grandmother, who believed freshly baked cookies could solve anyone’s problem!



½ cup raisins
1 cup hot water
¾ cup unsalted butter, warmed
1 cup brown sugar
1 large egg
1½ tsp. vanilla extract
½ cup all-purpose flour
½ tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
1/8 teaspoon fresh ground nutmeg
2 cups old-fashioned rolled oats
1 cup white chocolate in small chunks



1. Pre-heat oven to 180°C.
2. In a bowl, add raisins and hot water, cover. The hot water plumps up the raisins, making them juicy. Set aside for 10 minutes.
3. In a stand mixer with a paddle attachment, beat the butter and brown sugar until creamy, about 2 minutes. Add egg and the vanilla extract, then beat until combined.
4. In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined. Add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
5. Drain the raisins then gently squeeze them to remove any extra water. Stir them into the cookie batter. Add the chocolate chunks.
6. Form small balls and press down gently on each one. Place them on a baking sheet.
7. Bake cookies for 10–15 minutes, or until the edges are light golden brown and the center is still soft.



Calories 320
Total Fat 17g (22%)
Saturated Fat 10.34g (52%)
Trans Fat 0.467g
Total Carbohydrate 38g (14%)
Dietary Fiber 2g (7%)
Total Sugars 25g
Includes 0g Added Sugars (0%)
Cholesterol 50mg (17%)
Sodium 170mg (7%)
Protein 4g (8%)
Vitamin D 4mcg (20%)
Calcium 45mg (4%)
Iron 0.99mg (6%)
Potassium 113mg (2%)
Phosphorus (8%)


This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook  here >>


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