Eggless Oatmeal Raisin Cookies
Crispy bottom with a chewy, soft inside: these brown butter oatmeal raisin cookies are eggless and SO underrated ♡
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Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Eggless Oatmeal Raisin Cookies
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servings
8
prep time
20 min
chill time
60 min
cook time
10-15 min
Ingredients
- 1/2 cup (113 g) butter
- 1/3 cup (50-55 g) brown sugar
- 1/4 cup (35 g) white sugar
- 2 tbsp (30ml) milk
- 1/2 tbsp (7 ml) vanilla essence
- 2/3 cup (80 g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- pinch of salt, if using unsalted butter
Mixins
- 1 cup rolled oats
- 1/4-1/2 cup raisins, based on your preference
Garnish
Instructions:
- Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- In a mixing bowl, add brown sugar and white sugar. Pour in the slightly cooled but still warm brown butter and whisk till everything is smooth, glossy and the sugar is almost dissolved.
- Add milk and vanilla essence and give it another quick mix to bring everything together.
- Sift in the dry ingredients: all purpose flour, cornstarch, cinnamon and baking soda. Add rolled oats and raisins and fold the dry ingredients gently into the wet ingredients, don’t overmix. You want to stop as soon as no dry bits are visible.
- Scoop out the cookie dough using a spoon or ice cream scoop and place the cookie dough balls onto a cling film lined plate. Cover lightly and refrigerate for atleast 1 hour. You can bake them straight away too but letting the dough rest helps the flavours develop and stops the cookies from spreading too much.
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Once chilled, place the dough balls on a parchment lined tray and bake till the edges are set and the centre stays slightly gooey:
• Oven: 180°C for 11-13 minutes
• Airfryer: 170°C for 9–11 minutes
• OTG: 175°C for 13-15 minutes - For stovetop: To set up your makeshift oven, take a kadhai and spread a thick, even layer of salt as the base. Place a heatproof plate or stand over the salt (I use a ceramic plate but a steel one works too), this helps lift the cookie off the salt so it doesn’t absorb any salty taste. Cover with a lid and preheat on low heat for around 7 minutes. Place the cookie dough onto a parchment paper, place the parchment paper with cookie dough on the preheated plate, cover again with the lid and cook on low heat for 13 minutes until the cookie is golden and mostly set.
- They’ll be super soft straight out of the oven. You can use a bowl or cookie cutter to shape the edges while they’re still hot. Let them cool slightly, sprinkle some flaky salt on top and enjoyy!
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