Cakey Oatmeal Raisin Cookies

This is a healthier version (less oil and less sugar) of the traditional oatmeal raisin cookies. If you bake them to a nice color on the surface, they will be crispy on the outside and cakey inside. The photo shows 2 presentations of this cookie. If you follow the recipe, you will get a soft dough that spreads while baking and comes out a flat cookie. If you switch the amount of the flour and the oatmeal, you will get a dryer dough that does not spread in the oven and will come out a lumpy cookie that looks like its loaded with oat fiber, which is actually the truth. Enjoy !!!

Steps

Preheat oven to 375f.

Mix the dry ingredients well.

Set aside.

Put milk , butter and brown sugar in a pot of about 4 quarts , warm slightly and slowly just to melt the butter and brown sugar lumps.

Move the pot away from fire , stir in the sugar , molasses , raisin , nuts and , finally , the dry ingredients.

Let stand for about 10 minutes.

On a cookie sheet , spoon the dough and drop them 2 inches apart.

Bake 11-13 minutes until golden and crispy on the outside.

Ingredients

all-purpose flour, oatmeal, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, milk, oil, sugar, brown sugar, molasses, raisins, nuts