Chewy oatmeal raisin cookies
27 min · 6 g protein · 71 cals / serving
Chewy oatmeal raisin cookies with golden edges, soft centres and plump raisins, warm with cinnamon and a hint of nutmeg. A little browned butter gives them that toasty, caramel depth, and Greek yogurt, oats and vanilla protein make up the rest of the dough.
Ingredients
- 1 1/2 tbsp butter
- 1 tbsp packed brown sugar
- 1/2 tsp stevia, pure stevia powder (not a bulked spoon-for-spoon blend), or sweetener equal to 1/2 cup sugar
- 1 egg
- 1/2 cup + 2 tsp nonfat Greek yogurt
- 1 tsp vanilla extract
- 1 cup + 1 tbsp rolled oats, old-fashioned
- 2 1/2 scoops (75 g) whey protein, vanilla
- 1/4 cup whole wheat flour, or all-purpose
- 1 tsp ground cinnamon
- a pinch nutmeg, ground
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup raisins
Steps
- Heat the oven to 350°F and line two baking sheets with baking paper. Melt the butter in a small pan over medium heat and keep swirling until it foams, smells nutty and the specks at the bottom turn golden brown, 3–4 minutes. Scrape into a mixing bowl and cool 5 minutes.
- Whisk the brown sugar and stevia into the browned butter, then the egg, egg white, yogurt and vanilla until smooth.
- Add the oats, protein powder, flour, cinnamon, nutmeg, baking soda and salt and stir until no dry patches remain, then fold in the raisins. Leave the dough 10 minutes so the oats soak up moisture; it firms up and the cookies hold their shape.
- Scoop 18 heaped tablespoons onto the sheets, 2 inch apart, and press each into a disc about 1 cm (⅜ inch) thick; they spread only a little.
- Bake 10–12 minutes, until golden at the edges and just set in the middle. Cool 5 minutes on the sheet, then move to a rack. They firm up as they cool.
Good to know
Can I leave out the protein powder?
Replace it with the same weight of oat flour (blitzed oats). The cookies are softer and more cakey, with less protein and a lower score: about 15 instead of 31.
Not a raisin fan?
Swap them for chopped dried apricots or cranberries, or 40 g of chopped dark chocolate.
How do I keep them?
Airtight for 3 days, or frozen. Ten seconds in the microwave brings back the just-baked chew.
Per
- Calories
- 287
- Protein
- (32%)
- 23 g
- Fat
- (22%)
- 7 g
- Carbohydrates
- (46%)
- 34 g
- of which sugar
- 12 g
- Fiber
- 4 g
- Sodium
- 500 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1281 kcal goes into the pot and 511 g of ingredients comes out as about 447 g of food: 287 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.