Oh Mama! Once you’ve eaten one of these cookies you’ll never want shop-bought cookies again. Ever! Recipe at http://titlisbusykitchen.com/archives/oatmeal-raisin-cookies FACEBOOK: https://www.facebook.com/titlisbusykitchen
TWITTER: https://twitter.com/Titli_Nihaan
assalam alaikum and welcome to titli’s busy kitchen with me titli nihaan if you are looking for a cookie with a little bit more fiber in it then you could do worse than make some oatmeal raisin cookies from our fibrous cookies I’ve got 250 grams of rolled oats or porridge oats 250 grams of butter at room temperature cut into little pieces 250 grams of sugar I’m using brown sugar because the cookies taste better but white sugar is fine 200 grams of all-purpose flour 150 grams of raisins or you could use Sultana Zoar currants 1 teaspoon of baking soda 1/2 a teaspoon of cinnamon and half a teaspoon of salt a teaspoon of vanilla flavoring and two eggs cream together the butter and the sugar then putting the eggs one at a time adding the vanilla flavoring the baking soda cinnamon and salt and beat that into now sipping the flour now adding the raisins and the oats that mix well and what you should end up with is this really quite thick dough to make them cookies scoop a generous amount of dough I’m using my quarter cup measure and pop it onto a baking tray which has got some baking paper on it press it down a bit you need to place these about two inches apart now I’ll bake these at a hundred eighty degrees C for about 12 minutes once they’re baked they’ll be this lovely golden brown color now leave them for five minutes then use a spatula to transfer the cookies to a cooling rack and allow to cool while you bake the next batch of cookies delicious oatmeal raisin cookies crispy on the outside soft and chewy on the inside hmm ordinary piped sure these cookies with my friends fat chance journyx silent if this busy kitchen with me titli nihaan hmm until next time oh god
40 Comments
You are the best cook on YouTube! So funny…greetings from Brazil!
'Khuda hafiz' – God protect you
Titli did you just Fart? chek out on 0:16
i was waiting for the WWWWHHHHIIIIRRRRRLLLL sound after the oats and raisins were added but was devastated after seeing the wooden spoon
Hey Titli, can you please make Jalebi?
Are you Muslim ?
omg ur amazing!! luv u!
hey Titli 🙂 would you please consider making a video of how to make waffles? Thank you! 😀 xxx
HOW DID U KNO I WANTED OATMEAL RASIN COOKIES!!! 0_O *drools*
Eid mubarak
I think my mixer would have burst into flames if I had tried to use it at that point. The mixture is quite thick!
Problem is that I don't have a waffle iron :-/
oh, neither do i come to think of it. at least i know what to get you for your birthday now haha 😛 thanks anyway! xxx
Could I use a toaster?
What would the consequences be of not including flour in this recipe?
sorry, but i have to say this:::: on 2.44 you have such a sexy voice…
If you had bothered to read an earlier comment of mine you would know that the whiter sugar is in fact a small amount of brown caster sugar that I wanted to use up.
Then you feel wrong.
Definitely not recommended.
You can soak them if you wish. Or not.
Oh my, those cookies look so good. One question, do you have the will power not to eat them all in an hour. I know that I would not! Another cracking recipe to try. Thank you.
to prevent them from going to the bottom in a thin batter i do the barefoot contessa trick: coat them with part of the dry flour before mixing them in (same as the choc. chips and nuts etc.) soaking them makes them more plump and prevents them from burning if they are on the top, but in a cookie batter i dont think they need it. besides, i like me some partially burned raisins 🙂
I swear I heard a fart at 0:16
The ones with the dark yolks are actually the 'better' ones, because in most cases the hens who laid them have had higher quality feed. When it comes to freshness, darker yolks mostly indicate that the eggs are fresher than the ones with a lighter yolk. Also, different varieties of chicken breeds lay different types of eggs with different kinds of yolk. So there is really no need for you to insult Titli's eggs! ;- ) As for the sliminess… I have yet to encounter a non-slimy egg.
Mr Almasoudi has been blocked from my channel for trolling, and not just here!
Titli can you omit the raisins and oats and add choc chips? would that turn out as choc chip cookies?.. or is that another recipe?
They would turn out as CCCs 🙂
Raisin cookies are the reason for me having trust issues … I always think that they're CCCs 🙁
سهله وبسيطه ثانكيو
Dear Titli,
If you really feel like cooking something Bulgarian then there a few options you cannot go wrong with. Here they are:
First one is Stuffed peppers with rice and minced meat.
the other one is the so called "tatarski kyufte" or stuffed meatball.
and last but not least the best winter dish in our country – Kapama.
It was two different brands of brown sugar
It looks white in comparison the brown sugar, but it's "not as brown" 🙂
Wowwww
The fart is there on purpose, it's supposed to be a joke; a fart after she says "fiber"
Probably.
I made these today alongside cooking chicken curry for my husband and whilst my baby slept. I thought I'd be quick because she doesn't sleep for very long and in my haste I forgot to add the flour. I felt like a right idiot! But when I did add flour they turned out beautifully!
I'd love to have seen the flour-less cookies!
Wa alaykum assalaam ms. Titli 🙂 I just baked these cookies and they're absolutely delicious! I never thought that I'd give oatmeal cookies a try let alone like them (after a failed recipe)…but you convinced me, how did you do that?!?! :)) thanks for your efforts, they are appreciated on my behalf and many of your other viewers too, I assume. Khuda Hafiz!
Thank you Titli, these were really good. I halved the recipe and still got 40 medium-sized cookies, so yours must be humongous!
Waalaikumsalam aunty titli, Masyaalah.