Small Batch Oatmeal Raisin Cookies
Fairly thick, buttery, crumbly oatmeal raisin cookies made with egg white only.
Servings 14 cookies
Cost 5
Ingredients
- ¾ cup all-purpose flour (95 grams)
- ½ teaspoon baking soda 2.5 ml
- ½ teaspoon cinnamon 2.5 ml
- ⅜ teaspoon salt 1.25 ml
- 10 tablespoons unsalted butter, softened softened (142 grams)
- 6 tablespoons brown sugar (75 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg white (30 grams)
- ¾ teaspoon vanilla 2.5 ml
- 1 ½ cups oats, old fashioned (120 grams)
- ½ cup raisins, large plump ones (80 grams)
- ½ cup untoasted walnuts or toasted pecans chopped (optional) – (80 grams)
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, thoroughly stir together flour, baking soda, cinnamon and salt.
- In a mixing bowl, cream butter and both sugars until light and fluffy. Beat in egg white and vanilla, again, beating until fluffy.
- Stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts (if using).
- For best results, use a generously portioned medium size scoop and press the dough balls really tightly into the scoop. This will help keep the cookies thick.
- Bake 11-13 minutes or until edges of cookies are golden. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Note: Keep an eye on the cookies and don't pull based on only the time given, but rather how they appear. The baking time is going to vary from oven to oven. Mine are generally done in 13 minutes.