Raisin Oatmeal Cookies [Martha Stewart]

The practice of raisin oatmeal cookies [martha stewart]


Whole wheat flour1/2 cup about 80 grams
Medium-gluten flour1/2 cup about 80 grams
Baking powder1 teaspoon
brown sugar2/3 cups about 100 grams
Vanilla extract1 teaspoon
oatmeal1/2 cup about 75 grams
raisin1/2 cup about 75 grams
Vegetable oil1/3 cup about 75 grams

The practice of 'raisin oatmeal cookies [martha stewart]'

  1. Mix the two flours and baking powder evenly

  2. Mix vegetable oil, eggs, brown sugar and vanilla, and mix until smooth

  3. Then add the flour mixed in step 1 to the liquid mixture, then pour the oatmeal and raisins and mix well.

  4. Dig out the two pieces of dough with a regular 5ml teaspoon, knead the two pieces into a larger dough and place it on a baking sheet with oiled paper. Each dough is separated by three or four centimeters

  5. The oven is preheated at 175 degrees for a total of 15-17 minutes. In the middle, take out the baking tray, rotate it 180 degrees, and continue to bake until the biscuit turns golden brown.

  6. Baked biscuits, put on the drying net and let cool for 5 minutes.


1. I halved the sugar and it turned out that I should follow the weight of the recipe. The amount of sugar used in the recipe should be just sweet. Adding enough sugar helps the biscuits spread out when baked. 160 grams of flour + 75 grams of oatmeal, with 100 grams of sugar, really not much. 2. Because I halved the sugar, the biscuits did not spread out when baking. If you still have a small partner who wants to make sugar reduction, don't put the biscuit dough into the baking tray. It should be baked and baked. 3. This biscuit can be interpreted in a wide range. You can add cinnamon powder according to your preference, and replace the raisin as a baking-resistant chocolate bean. 4. I use the whole piece of raw oatmeal, which is better after breaking it with a food processor.