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Do you recall the instance when you scorched the oatmeal cookies?
No?
Just me?
If you’ve ever had the misfortune of burning oatmeal cookies (or any cookie for that matter), you know that it’s a pretty sad day.
But don’t despair!
These oatmeal raisin cookies are here to save the day.
Oatmeal raisin cookies are a type of cookie that is typically made with oats, raisins, and other spices.
They are often baked in a toaster oven, giving them their characteristic crispy texture.
These cookies are made with a toaster oven, so there’s no need to worry about burning them.
They’ll come out ideally every time.
And because they’re made with raisins, they’re perfect for a quick and easy snack or dessert.
So what are you waiting for?
Get baking!
How to make Oatmeal Raisin Cookies Baked in a Toaster Oven?
For this recipe, you will need:
- ¼ cup butter softened
- ¼ cup brown sugar packed
- 1 egg beaten
- ½ tsp vanilla
- ½ cup flour all-purpose
- ½ cup large-flake rolled oats, not instant
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup raisins
INSTRUCTIONS
- ln, a large bowl, cream butter, and brown sugar until light and fluffy. Beat in egg and vanilla.
- ln a separate bowl, combine flour, oats, baking soda, cinnamon, and salt. Add to egg mixture along with raisins. Stir until ingredients are well mixed.
- Drop 8 mounds of dough in 1 tbsp (15 mL) measures onto a parchment-lined or lightly greased oven pan.
- Flatten slightly with the back of a fork dipped in granulated sugar.
- Bake on inverted bottom rack in preheated 350 °F (180 °С) toaster oven for 10 to 12 minutes, or until firm to the touch.
- Turn pan halfway through baking time. Let cool on pan for 5 minutes before transferring to a rack.
- Refrigerate or freeze the remaining dough or continue to bake batches until all dough is used.
There you go, oatmeal raisin cookies baked to perfection in a toaster oven.
This recipe is perfect for anyone who wants a delicious and easy-to-make cookie.
Better yet, there’s no need to worry about burning them.
All helpful tips are mentioned here.
Enjoy your crispy cookies!
Cooking tip: When measuring the flour, use the spoon-and-level method.
This means that you should use a spoon to scoop the flour into the measuring cup and then level it off with the back of a knife.
Do not pack the flour into the cup, resulting in too much flour being used.
Health Benefits of Baked Oatmeal Raisin Cookies
People often think of cookies as an unhealthy snack.
However, some cookies are good for you!
One example is the baked oatmeal raisin cookie.
These delicious treats offer several health benefits.
One of the main ingredients in baked oatmeal raisin cookies is oats.
Oats are a whole-grain food, and they’re a good source of fiber.
Fiber helps keep your digestive system healthy, and it can also help you lose weight or maintain a healthy weight.
Another ingredient in baked oatmeal raisin cookies is raisins.
Raisins are a good source of antioxidants, which can help protect your body from damage caused by free radicals.
They’re also a good fiber, potassium, and vitamin C source.
So if you’re looking for a healthy cookie option, give baked oatmeal raisin cookies a try!
They’re sure to satisfy your sweet tooth while also providing health benefits.
Nutritional Facts of Baked Oatmeal Raisin Cookies
When it comes to oatmeal cookies, many people think they are healthy because they contain oats.
However, when you add in the sugar, butter, and other ingredients, the nutritional value of oatmeal cookies changes.
Here is a look at the nutritional facts of baked oatmeal raisin cookies:
- Calories: 61kcal
- Carbohydrates: 13g
- Protein: 1g
- Fat: 1g
- Saturated Fat: 1g
- Cholesterol: 11mg
- Sodium: 86mg
- Potassium: 68mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 22IU
- Vitamin C: 1mg
- Calcium: 12mg
- Iron: 1mg
What to serve with Baked Oatmeal Raisin Cookies?
One of the great things about baked oatmeal raisin cookies is that they are versatile and can be served with various toppings or sides.
Here are some ideas to get you started:
- Serve them with a glass of cold milk for a classic combo. Top them with a whipped cream or ice cream dollop for a sweet and decadent treat. Serve them with a side of fresh fruit or sautéed apples for a healthy option.
- Spread some peanut butter or Nutella on them for an extra tasty treat. Dip them in melted chocolate for a truly indulgent experience. Serve them with a glass of cold milk for a classic combo.
- Top them with whipped cream and serve them as a dessert. Try topping them with shredded cheese or crumbled bacon for a more savory option. Serve them alongside a bowl of fruit for a healthy and balanced snack.
No matter how you choose to enjoy them, baked oatmeal raisin cookies are sure to please!
Frequently Asked Questions
1. Why use a toaster oven?
There are a few reasons you might want to use a toaster oven to make your oatmeal raisin cookies.
For one, it’s a lot smaller than a regular oven, which can be helpful if you’re cooking for a small group of people.
It also cooks food more evenly than a regular oven, perfect for cookies that tend to burn quickly.
Finally, toaster ovens tend to be less expensive than regular ovens, making them an excellent option for budget-minded bakers.
2. What kind of oats should I use?
You’ll want to use quick oats or rolled oats for this recipe.
Quick oats are smaller and cook faster, while rolled oats are a bit heartier and have a more chewy texture.
If you’re using quick oats, measure them out before adding them to the cookie dough.
3. What kind of raisins should I use?
Any raisin type will work for this recipe, but we prefer using golden raisins.
They have a slightly sweet flavor that pairs well with the spices in the cookie dough.
4. Can I substitute the raisins for another type of dried fruit?
Yes, you can! If you’re not a fan of raisins, feel free to substitute them for another type of dried fruit, such as chopped apricots or dried cranberries.
Just be sure to adjust the amount of sugar in the recipe accordingly.
5. How long should I bake the cookies?
These cookies should be baked for about 10 minutes, or until they are golden brown and slightly firm to the touch.
Be sure to keep an eye on them while baking, as they can burn quickly.
6. How do I know when the cookies are done?
The best way to tell if the cookies are done is to look for signs of browning around the edges.
They should also be firm to the touch.
If you’re not sure, you can always use a kitchen thermometer to check their internal temperature;
They should be cooked until they reach an internal temperature of 165 degrees Fahrenheit.
7. What should I do if the cookies are overcooked or undercooked?
If the cookies are overcooked, they will be dry and crumbly.
If they are undercooked, they will be gooey and doughy.
In both cases, the cookies will not be as tasty as possible.
8. Can I make these cookies ahead of time?
Yes, you can!
These cookies can be stored in an airtight container at room temperature for up to 2 weeks.
Just be sure to let them cool completely before storing them.
9. How can I make these cookies gluten-free?
If you want to make these cookies gluten-free, you can use a gluten-free flour blend instead of the all-purpose flour.
Just be sure to follow the instructions on the package to measure the flour.
10. Can I make these cookies vegan?
Yes, you can!
To make these cookies vegan, you’ll need to use vegan butter or margarine in place of the butter and a flax egg in place of the regular egg.
Just be sure to follow the instructions on making a flax egg.
11. Can I make these cookies without raisins?
Yes, you can!
If you don’t like raisins, you can entirely entirely leave them out of the recipe.
The cookies will still be delicious without them.
12. Can I make these cookies with other types of dried fruit?
Yes, you can!
If you’re not a fan of raisins, feel free to substitute them for another type of dried fruit, such as chopped apricots or dried cranberries.
Just be sure to adjust the amount of sugar in the recipe accordingly.
13. My cookies turned out flat. What went wrong?
AA few things could have gone wrong if your cookies turned out flat.
One possibility is that you didn’t use enough baking powder.
Another possibility is that you overmixed the cookie dough.
Be sure to mix the ingredients until they’re combined; don’t overdo it.
14. My cookies turned out dry and crumbly. What went wrong?
If your cookies are dry and crumbly, they were likely overcooked.
Be sure to keep an eye on them while they’re baking, and take them out of the oven as soon as they’re golden brown and slightly firm to the touch.
15. My cookies turned out gooey and doughy. What went wrong?
If your cookies are gooey and doughy, they were likely undercooked.
Be sure to bake them until they’re golden brown and slightly firm to the touch.
16. Can I make these cookies with whole wheat flour?
Yes, you can!
If you want to use whole wheat flour, you can substitute it for the all-purpose flour in a 1:1 ratio.
Just be aware that the cookies will have a slightly different texture and flavor when made with whole wheat flour.
17. Do I need to use a nonstick baking sheet?
No, you don’t necessarily need to use a nonstick baking sheet, but it can help to prevent the cookies from sticking to the pan.
If you don’t have a nonstick baking sheet, you can use a regular baking sheet lined with parchment paper.
18. How do I store the cookies?
Once baked, these oatmeal raisin cookies can be stored in an airtight container at room temperature for up to a week.
Or, if you want them to last even longer, you can freeze them for up to 2 months.
Just be sure to thaw them before serving.
Oatmeal Raisin Cookies Baked in a Toaster Oven
Equipment
Ingredients
- ¼ cup butter softened
- ¼ cup brown sugar packed
- 1 egg beaten
- ½ tsp vanilla
- ½ cup flour all-purpose
- ½ cup large-flake rolled oats not instant
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup raisins
Instructions
- ln a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla.
- ln a separate bowl, combine flour, oats, baking soda, cinnamon and salt. Add to egg mixture along with raisins. Stir until ingredients are well mixed.
- Drop 8 mounds of dough in 1 tbsp (15 mL) measures onto parchment-lined or lightly greased oven pan. Flatten slightly with back of a fork dipped in granulated sugar.
- Bake on inverted bottom rack in preheated 350 °F (180 °С) toaster oven for 10 to 12 minutes, or until just firm to the touch. Turn pan halfway through baking time. Let cool on pan for 5 minutes before transferring to a rack. Refrigerate or freeze remaining dough or continue to bake batches until all dough is used.
