Food recipes
Vickys Oatmeal Raisin Cookies
Vickys Oatmeal Raisin Cookies Ingredients: oats seeds, flaxseed sugars, granulated spices, cinnamon, ground salt, table leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sul...
Vickys Oatmeal Raisin Cookies
Ingredients:
oats
seeds, flaxseed
sugars, granulated
spices, cinnamon, ground
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
oats
raisins, seeded
Directions:
Preheat the oven to gas 4 /180C / 350F and line a baking sheet with parchment paper
In a large bowl combine the oat flour, flax, sugar, cinnamon, salt, baking powder and baking soda
In another bowl whisk together the milk, oil, syrup and vanilla then add this into the dry ingredients
Fold in the oats and raisins and let the batter sit 5 minutes to thicken a bit
Spoon the mix onto the lined baking sheet leaving an inch between each.
They won't spread much so if you prefer thinner cookies pat them down a bit
Bake 15 - 20 minutes until the edges turn golden.
Cool on a wire rack and store in the fridge in a lidded container for up to 3 days
Ingredients:
oats
seeds, flaxseed
sugars, granulated
spices, cinnamon, ground
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
oats
raisins, seeded
Directions:
Preheat the oven to gas 4 /180C / 350F and line a baking sheet with parchment paper
In a large bowl combine the oat flour, flax, sugar, cinnamon, salt, baking powder and baking soda
In another bowl whisk together the milk, oil, syrup and vanilla then add this into the dry ingredients
Fold in the oats and raisins and let the batter sit 5 minutes to thicken a bit
Spoon the mix onto the lined baking sheet leaving an inch between each.
They won't spread much so if you prefer thinner cookies pat them down a bit
Bake 15 - 20 minutes until the edges turn golden.
Cool on a wire rack and store in the fridge in a lidded container for up to 3 days