Easy Cookie Recipes - How to Make Vegan Oatmeal Raisin Cookies ~ Easy Cookie Recipes | Chocolate Cookies | Peanut Butter Cookies | Sugar Cookies

Ingredients

¾ cup of unsalted vegan butter
1-cup brown sugar (light)
1 table spoon raisins
1 teaspoon flax seed powder
¼ cup of water
Few drops of vanilla essence
½ cup All Purpose Flour
¼ cup whole wheat flour
½ teaspoon baking soda
1/4th teaspoon salt
1/4th teaspoon cinnamon powder
3 cups rolled oats

Procedure
Preparation time: 10 minutes
Cooking Time: 15 minutes

Preparation Instructions :-

Blend butter and sugar in a bowl using either a spoon or a hand blender. Blend until the hand feels light.
Mix water and flax seed powder in a mixer or blender and blend it well. The mix should get foamy.
Side by side, set your oven for preheating at 180 degree Celsius.
Take two baking sheets and grease it with butter. You can also use parchment paper.
The flax seed mix and vanilla essence is to be added to the butter. Blend well with spatula. Fold it only on one side.
Take a bowl and mix flours, salt, cinnamon powder, and baking soda.
Now, add this to the butter mix. Blend well and fold once again, with a light hand.
Add oats and raisins to the mixture.
Now, place the batter on the baking sheets, placing them at a gap of 2 to 3 inches.
With a wet hand, give shape to the cookies to make them half inch thicker.
The edges of the cookies should turn golden brown, but the center of the cookies should be moist. Bake the cookies for about 10-15 minutes to get this result.
Switch off the oven and the cookies should be allowed to cool on the baking sheet for about 5 to 7 minutes. After this, let the cookies cool off fully on a wire rack.

Your yummy vegan oatmeal raisin cookies are ready to eat.
The raisin oatmeal cookies will stay longer if you freeze them. So, eat a few now and stack some away for later use.

Easy Cookie Baking Tips

> Use soft butter

> Cream butter and sugar well

> Check expiration date on your leavening agents

> Flour should be measured properly

> Sift all the dry ingredients

> Pre-crack eggs into a separate bowl

> Mix eggs one at a time, mixing well in between

> Add dry ingredients slowly

> Mix in dry ingredients just until blended

> Hand mix in the chocolate chips and nuts

> Use a cookie or ice cream scoop to make cookies the same size

> Use parchment paper

> Bake just until cookie edges are brown

> Let cookies sit on cookie sheet

> Start over on cool cookie sheet

> Scoop cookie dough BEFORE freezing

> Buy a good oven thermometer

5 Essential Rules to Making Good Cookies:

1) Do not overbake. For those of you who have read my blog for a while you know this is a pet peeve of mine. I have a hard time leaving any cookie alone but if it's overbaked I can easily leave it. It ruins everything about the cookie when it's overbaked...the texture, the color, the taste...

2) Always use real butter. Some of you may argue with me on that but these are my rules so real butter it is. If it says to have your butter at room temperature, make sure it is. That makes a huge difference too when you have to cream the ingredients together.

3) Use parchment paper. I never make cookies without it. I've done tests, one batch with it and one without parchment paper and the ones with parchment paper always win. You can reuse it too most of the time.

4) Always use real pure vanilla...not extract. I can tell the difference in taste when extract is used so splurge a little and buy the good stuff.

5) Use large or x-large eggs. Most recipes don't specify but in general when they call for eggs in the recipe they assume you are going to use large or x-large eggs.