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Breakfast Raisin Cookies

Why not have a cookie or two for breakfast every so often? Many of us eat toast with jam, cinnamon buns, waffles and pancakes for breakfast. These are not too sweet and have just a touch of cinnamon in them. These are a good lunch box snack too, and they freeze well. 
Ingredients: (makes approximately 16 cookies)
  • 1/4 cup oil
  • 1/4 cup butter, room temperature
  • 1 egg
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • dash cinnamon
  • 1 cup quick oats
  • 1 cup flour
  • 1 cup raisins (make sure they are fresh)
Method:
  1. Beat together oil, butter, egg and sugars until creamy.
  2. Add baking soda, baking powder, salt, vanilla and cinnamon. Mix well.
  3. Add remaining ingredients and beat until everything is well incorporated. 
  4. Drop mounds of cookie dough onto baking sheets.
  5. Bake in oven pre heated to 350ยบ for 9-10 minutes. Remove immediately to cooling rack.
from the kitchen of
recipe file

8 comments:

  1. KateAugust 1, 2013 at 5:39 AM

    Any recipe that includes the words "breakfast" and "cookies"... :-)

    ReplyDelete
  2. AnonymousAugust 1, 2013 at 2:09 PM

    What is the purpose of using oil and butter? White sugar and brown? Is there some desired cookie effect we're after by doing that?

    Sharon

    ReplyDelete
  3. KathyAugust 1, 2013 at 3:52 PM

    Hi Sharon, in this cookie I find that using both oil and butter makes the cookie denser but still very moist and tender. Using brown sugar in baking adds a richer flavour. Brown sugar is just refined white sugar which has molasses added to it. LIght brown has less molasses added to it, and dark brown has more molasses in it. Brown sugar also adds another texture element to a cookie. As for health benefits, as far as I know there is very little difference between white and brown sugar. If you use Grape Seed oil or a good olive oil you can cut down on fats by substituting oil for butter.
    Sometimes you just have to experiment until you get the flavour and texture you personally enjoy.

    ReplyDelete
  4. RosellaAugust 1, 2013 at 5:39 PM

    Yum - those look and sound supper delicious Kathy!!! Love things like this that you can grab and eat on your way to work!!! As I hit the print button :)

    ReplyDelete
  5. ElaineAugust 1, 2013 at 6:25 PM

    I made these today and I really like the texture

    ReplyDelete
  6. mykaAugust 2, 2013 at 10:28 PM

    I will be baking those Saturday morning! They look delicious. Thanks Kathy.

    ReplyDelete
  7. TraceyAugust 20, 2013 at 3:03 PM

    These are delicious. I had no quick oats so just threw my large flake oats in the food processor for a few pulses and it was perfect. Thanks for the great recipe and we will be having these for breakfast with a good cup of joe a few times a month.

    ReplyDelete
    Replies
    1. KathyAugust 21, 2013 at 8:41 AM

      Tracey, that sounds awesome. It's good to be able to substitute and have things turn out.....we love 'em too:)

      Delete

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