Oat Roll Cookies Recipe

Ingredients

1 1/2 cups all-purpose flour

1 egg

4 cups white sugar

2 tablespoons butter

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon baking powder

1 1/2 cups rolled oats

1 cup packed brown sugar

1 cup golden raisins

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the flour, egg, white sugar and butter until smooth. Stir in the baking powder, baking soda, brown sugar and raisins. Beat in the oats, brown sugar, golden raisins and salt. Roll the mixture into 1 inch balls. Place them 2 inches apart onto the prepared cookie sheet.

Bake for 12 to 15 minutes in the preheated oven, until browned. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Comments

Mechelle frem Beelder, Ce writes:

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I could not get around the aftertaste of raw oatmeal - especially when you consider how easy it is to make oatmeal! The paste I used was Too sweet by half, and that was a colossal mistake (-/- the Dutch Oven - it took far too long to soften). Also, the cookies were too sweet to eat on oatmeal, I had to throw them out. Finally, I think the cookies were baked too long, turning the bottom into a coarse paste. A final write-up would use shortening instead, I don't think it would be nearly as oatmeal-y.

BraxatCYG writes:

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This is a recipe you can easily tweak to make it what you want. I have made these cookies several times and love them. I usually use a cookie dough bag to catch the rolling particles, but I have also used powdereds to catch the roll building up in the palm of your hand. The secret of these being so crispy is the cooking time just takes too long. I have also made batches using only white chocolate chips, and it still tastes wonderful!