Oatmeal Raisin Cookies

Remember the chocolate-filled oatmeal cookies I posted some days ago? They made me an oatmeal-cookie-addict. It's actually quite hard to believe since I had never been into baking cookies that much. That has changed now. I've already tried a few batches of different cookie recipes, I've just taken two sheets of freshly baked cookies out of the oven and - guess what?! - there are a lot more recipes and pictures to come. If you have any great oatmeal cookie recipes you'd like to share with me, feel free to comment or post a link to your recipe. I would gladly appreciate it!

So here comes another delicious recipe. It uses simple vegetable oil instead of butter or margarine and less sugar, which makes these cookies a bit more healthy than regular butter cookies. Also they turned out really rustic and chunky having crispy sides but a very soft and chewy inside, which I absolutely love as it makes them perfect for being dunked into my morning coffee.

Oatmeal Raisin Cookies
makes about 4 dozen medium size cookies

3/4 cup oil
3/4 cup sugar
1 egg 
zest of 1 lemon
1.5 cups flour
1 tsp baking powder
1 cup raisins
4 cups rolled oats
sugar for sprinkling (optional)

Preheat your oven to 175 C. Line 2 baking sheets with baking paper. In a large bowl whisk together oil, sugar, egg and lemon zest. Sift together flour and baking powder and add to the wet mixture while whisking. Fold in raisins and oats and mix until well incorporated. Drop about one tablespoon of cookie batter (or about one teaspoon if you prefer smaller cookies) onto the lined baking sheets leaving some space between the cookies as they will slightly melt and spread out while in the oven. Smooth the top of the cookies using a teaspoon or leave them just like that if you prefere the messy version. Sprinkle the top of the cookies with some sugar if you want (and I bet you want) a slight sugar crust. Bake for about 15 - 20 minutes until nicely golden. Let cool completely and store the cookies in a dry and airtight box. Enjoy ...