The next batch is baked. And again: it's oatmeal cookies! My constant posts about different kinds of oatmeal cookies might be irretating or even annoying and I apologize for that, but I can't help it. Someday I might even write a book called 'Confessions of an Oatmeal Cookie Addict'.
These cookies contain a little bit more sugar than I use in general which is a big minus for this recipe, but the extremely chewy consistency mixed with a fruity lemony taste as well as some raisins remains just unbeatable. I'm definitely adding this recipe to my list of favorites (which is probably endless) but nevertheless, I'm going to reduce the amount of sugar the next time.
Chewy Oatmeal Lemon Raisin Cookies
makes about 4 dozen medium to big size cookies
2 cups flour
2 tsp baking powder
2 cups oats
1.5 cups sugar (as already said, for me 1 cup or even 3/4 might be enough, use as much as you wish)
3/4 cup oil
1 cup apple juice (or any juice you like)
a pinch of salt
2 tsp of finely grated lemon zest
200gm dark raisins
Line 3 - 4 baking sheets with baking paper. Preheat the oven to 200 C. (Yes those are baked at a very high temperature which gives them nicely crispy sides and a soft and chewy inside.) Whisk together flour and baking powder. Add the sugar, oil, apple juice, salt and lemon zest. Whisk well until incorporated. Now fold in the oats and raisins and mix well. For each cookie drop about 1 tsp of cookie batter onto the lined baking sheet, if you want medium size cookies. Use about half a teaspoon of batter for smaller cookies. Continue to drop the batter on the baking sheets leaving some space in between as the cookies will slightly melt and spread while baking. Bake for about 10 - 12 minutes. After 10 or 12 minutes they might still look undone but please do yourself a favour and don't leave them in the oven for longer than this, you don't want to end up with burned cookies that taste like wood. 10 minutes are perfectly fine.
Enjoy them with some coffee or tea (I dunked them, as always...)