April 16th, 2010
Eggless Oatmeal & Raisin Cookies
My father loves oats and he also loves cookies and biscuits. I wanted to bake oatmeal cookies for him when he came in for a flying visit last week en route to Moscow on a business trip.
“She makes awesome eggless oatmeal cookies” said a friend referring to another common friend. I remember having asked her how she made her famous oatmeal cookies and her reply: “Just throw in some butter, sugar, flour and oats in a bowl, make a dough, divide them into cookies and bake them in the oven”. Many cook by inspiration and instinct and consider recipes and guidelines quite cumbersome. Some of the best cooks I know are also the worst at giving the exact proportions. But, I belong to the category of cooks who painstakingly documents every part of the recipe.
At times while noting the recipe in my book I even write about the feelings and emotions I went through while making the food and my sentiments after eating it. What I enjoy even more than recording my thoughts and opinions are those of others around me. Them enjoying my edible creations makes me really happy. These cookies were enjoyed by my father, friends and relatives who are visiting and is definitely a keeper recipe for me. I decided to use flax seeds as an egg replacement and they do a marvelous job of binding the dough as well as adding a subtle nutty flavour, intrinsic to them. That they are rich in health giving properties is an added bonus.
Eggless Oatmeal and Raisin Cookies Recipe
Adapted from Food For Peace
Use granulated sugar for a more chewy and rustic flavoured cookie and fine or powdered sugar if you prefer a softer feel in the mouth.
100 gm (1 cup) rolled oats (quick cooking)
140 gm (1 cup) white wheat flour or all purpose flour
1 tsp cinnamon powder
100 gm (1/2 cup) raisins
100 gm (1/2 cup) sugar (use granulated for a chewy feel)
100 gm (1/2 cup) light brown sugar.
100 gm (1/2 cup) butter
1 tsp soda bicarbonate
15 ml (1 tbsp) flaxseeds + 60 ml (1/4 cup) water
Line a baking tray or cookie sheet with baking parchment or greaseproof paper.
In a blender or food processor (using the smallest attachment) powder the flax seeds. Put in the water and blend again until well mixed.
In a bowl mix the flour, rolled oats and soda together.
In the bowl of a stand mixer or in a big bowl if doing by hand cream the butter and the sugar. Stir in the flaxseed mixture and mix well.
Put in the dry ingredients and mix again until well blended.
Stir in the raisins and mix until uniformly distributed.
Divide the dough into 12 balls. Flatten each ball slightly with the help of your palms and place on the prepared tray.
Bake in a preheated oven at 180C /350F/Gas Mark 4 for 18 to 20 minutes or until golden brown at the edges.
Makes 12 large cookies