I apologize for not posting yesterday – I was an exhausted mama! This morning, as I was guzzling my coffee, I got a hankering for oatmeal raising cookies and I just had to get to baking. I mean, is there anything better to dip in your coffee? Besides, it’s seemingly healthy with the oats and raisins and . . . well, it’s healthier than a brownie, right? I like them a little crisp at the edges, but soft and chewy in the center and that’s exactly what this recipe results in. You’ll end up with anywhere between 3 and 4 dozen cookies (more or less depending on how big you make ’em). If you’re looking to make a smaller batch, just halve the ingredients. And if you’re someone that likes nuts in your oatmeal raisin cookies, add 1/2 c. chopped walnuts to the mix when you add the oats and raisins. Ok, time for me to go get another cookie! Yum.
Oatmeal Raisin Cookies
Ingredients
1 c. dairy-free, soy-free “butter”, softened (such as Earth Balance Vegan "Buttery" Sticks)
1 1/3 c. light brown sugar, packed
2 eggs
1 tsp. vanilla extract
1 1/2 c. all-purpose flour (to make gluten-free, I like using King Arthur Gluten-Free Flour)
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 c. rolled oats (if you need these to be gluten-free, remember to use gluten-free oats like this one)
1 1/2 c. raisins (I like Gerbs Seedless Raisins because they're 14-allergen free and unsulphured and this 4 lb. bag lasts me forever!)
Directions
Preheat oven to 350°F.
In a large bowl, cream together the “butter”, brown sugar, egg and vanilla until nice and smooth.
In a separate bowl, mix the flour, baking soda, cinnamon and salt.
Stir the flour mixture into the “butter” mixture. Then, mix in the oats and raisins.
Place the bowl with the dough in the fridge for 15 minutes to chill the dough (which will keep your cookies from ending up too flat).
Line a cookie sheet with parchment paper and scoop your cookie dough so your dollops are about 2 in. apart.
Bake for 10-12 minutes or until golden on the edges and still a bit soft-looking on top. Allow them to sit on the cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely so they don’t fall apart as you’re trying to transfer them. (Note: Keep an eye on your cookies as cooking times vary by oven!)
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