Take ⅓ cup sugar (60 grams) in a mixer or grinder jar.

 Powder finely. Keep aside. You can even use store-brought ⅓ cup + 2 tablespoons of powdered sugar or castor sugar.

Grease a pan or tray with some butter and keep aside. Also preheat oven at 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes. Take ½ cup whole wheat flour or atta (60 to 70 grams) in a mixing bowl. Also add ⅓ cup chilled unsalted butter (50 grams).

With a knife cut the butter in flour and make a bread crumb like texture in flour. You can also use your fingertips to mix the cold butter in the flour till the mixture resembles a bread crumb like texture.

Next add the powdered sugar.

Then add ¼ teaspoon cinnamon powder and ¼ teaspoon vanilla extract. You can also add ⅛ teaspoon vanilla essence instead of vanilla extract.

Mix and add ½ cup rolled oats (60 grams) and 2 tablespoons golden raisins.

Now add 2 to 4 tablespoons chilled (cold) milk in parts. The amount of milk to be added will depend on the type and quality of whole wheat flour. So add accordingly.

Mix and bring the mixture together so that it binds into a dough. Do not knead Just add enough milk in parts to mix and bind the mixture very well. The cookie dough will be sticky.

Now scoop out the dough with a tablespoon or any spoon

Now gently press the top of each oatmeal cookie with a spatula just to even it and make it smooth.

Place the cookie tray in the preheated oven in the center rack of an OTG. Bake oat cookies at 180 degrees Celsius (356 degrees Fahrenheit) for 12 to 14 minutes or till the cookies become light golden.

When baked, keep the tray outside for 2 to 3 minutes.

Once cooled then store oatmeal cookies in an airtight jar. Serve oatmeal raisin cookie with milk or tea or coffee. Enjoy!