OATMEAL RAISIN COOKIES RECIPE | BBC GOOD FOOD
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium
SKINNY CHOCOLATE CHIP COOKIES RECIPE - BETTYCROCKER.COM
What’s better than the classic taste and texture of deliciously soft and chewy chocolate chip cookies? Enjoying those same amazing chocolate chip cookies with 21% fewer calories and 42% less saturated fat! We made a few smart ingredient tweaks to our well-loved classic recipe for a lower calorie option that’s just as delicious as the original. This recipe takes less than an hour to make and yields about 42 cookies, so you can share some of these tasty cookies with friends or freeze your unbaked cookies so they will be ready to pop in the oven the next time you want to enjoy freshly-baked cookies that you can feel great about!
Provided by Betty Crocker Kitchens
Total Time 50 minutes
Prep Time 50 minutes
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
- On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
- Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 110 , CarbohydrateContent 13 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 65 mg, SugarContent 9 g, TransFatContent 0 g
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- Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macarons. ;)Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.
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