Receta Raisin Oat Drops - Eggless
I have never had cookies while growing up. Even if we had something similar, it would be just called biscuits. Any sweet/savoury round things are in general biscuits for us. It is only after I went to college I came to know there are so many different kinds. But biscuits have always been my favourite snack since childhood. Mom used to buy these butter biscuits exclusively for me. There are sweet butter biscuits and salt butter biscuits as well. Its a weekly routine in our house. Every Friday, after work she used to get all the goodies that we like. Friday is the snacks refilling time so that we could have some for the next week but unfortunately (fortunately for me) most of it gets over in the week end. How much I miss those over-pampered-spoilt good old days!
My taste buds are so used to love crispy buttery goodies. Even in cookies I prefer the crispier ones than the chewy ones. One hard bite, the crispy buttery bites melt in your mouth wanting more and more. Just could not get enough of these in one. That's a perfect bite.
These raisin oat drops are perfect. Since these are just oats and raisins it could be popped in between your breakfast bites.
Raisin Oat Drops
Raisin Oat drops. A Hearty and healthy munch.
Prep time: 10 mins | Cook time: 20 mins | Total time: 30 Mins | Yields: 11
Ingredients
Dry Ingredients
- 1/2 Cup Rolled Oats
- 1/2 Cup All purpose flour
- 1/2 tsp Baking Powder
- 2 Tbsp Chopped Raisins (golden or black)
- Wet Ingredients
- 1/2 Cup Confectioners Sugar
- 1/4 Cup Butter (room temperature)
- 1/2 tsp Vanilla essence
- 2 Tbsp Milk
Instructions
Preheat the oven to 350 deg F.
Mix all the dry ingredients in a bowl. Keep it aside.
Once the butter comes to room temperature, cream in butter and sugar until smooth and creamy. Stir in the vanilla essence.
Then little by little, add the dry ingredients and mix until it comes together as one mass.
Divide them into 11 balls and roll them. Place them in a parchment lined baking sheet or a non stick one and bake for about 20-22 minutes.
Cool them and store them in an airtight container.
Notes
Try to flatten the dough a bit if you want it like a cookie since these will not spread much.
Also if you want crisper cookies leave them for 20 minutes or take them couple of minutes earlier to get a chewy one.
This recipe is for letter "R" under "Baking" theme. Check out other BM #32 Marathon runners' posts here in this page.
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