Oatmeal Raisin Cookies | Rise and Shine Breakfast Cookies

These deliciously healthy oatmeal raisin cookies, otherwise my go-to rise-and-shine-breakfast cookies, are the best. They put a smile on my face, fill my senses with warmth, fill my tummy with the goodness of oats and raisins, and give me the strength to carry on with my day.

Cook Time 13 minutes

Servings 24 cookies

Ingredients

175 g (6 oz) plain flour
150 g (5 oz) rolled oats or the quick-cooking kind
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
125 g (4 oz) soft light-brown sugar
50 g (2 oz) raisins
1 medium egg lightly beaten
150 ml (1/4 pint) vegetable or sunflower oil
4 tablespoons milk or almond/coconut/cashew milk for a vegan cookie

Instructions

Preheat the oven to 200ºC (400ºF).
Mix the flour, oats, ground ginger, baking powder, bicarbonate of soda, sugar and raisins together in a bowl.
In another bowl, beat the oil, milk and egg together.
Make a well in the dry ingredients and pour the wet mixture in. Mix it well with a wooden spoon to make a soft dough.
Place spoonfuls of the dough on a baking tray that is slightly oiled, and flatten the tops slightly with the tines of a fork. It doesn’t have to be perfectly round. Keep them about 2 inches away from each other as the cookies will grow in size as they bake.
Put them in the oven and let them bake for 13 minutes until they are golden.
Remove from the oven and let them cool for a good 3 minutes before to transfer them onto a wire for further cooling. If you try to take a hot cookie from the tray, it’ll crumble.
Serving: Serve when cool.

Notes

Store these deliciously healthy cookies in an airtight jar, and they’ll last for about 4-5 days. You can store the dough in the fridge — wrap it in clingfilm, and it'll last for 5 days. When you want to bake, cut off the desired amount and keep the rest back in the fridge. You could replace half the raisins with dried cranberries or cherries. You could also substitute half the flour with whole wheat flour. I've tried it, and adding whole wheat flour does not take away from the taste!