The other day we made you waffles. Today we made you cookies. Aren’t you people spoiled?
But that’s ok- we enjoy spoiling you guys, especially when it involves cookies.
Oatmeal raisin cookies. We honestly can’t think of anything better to chase the blues away on a rainy day than a fresh-out-of-the-oven oatmeal cookie and a glass of milk. Except for maybe two cookies. Yes, that would be better.
Yes, we know there are other cookies out there that are delicious, too- chocolate chip, ginger snaps, peanut butter cookies, double chocolate cookies, and chickpea cookies (ok, we threw that one in there as a shameless plug, but they are pretty awesome)- but there’s something about a chewy oatmeal raisin cookie that just gets us, you know?
The oatmeal just makes them so hearty and the raisins get so plump and juicy in the oven that they are simply irresistible! And these particular cookies are made with whole wheat flour, contain no butter, and have a fraction of the sugar that an average oatmeal cookie has, so you can feel good about eating them, too. That’s a major win in our books!
So do yourself a favour- pour a glass of ice-cold milk and make these cookies. You’ll be glad you did when your beach day gets rained out and you’ve got nothing to do all day. We know we were!
Chewy Oatmeal Raisin Cookies
Prep Time: 10 minutes
Bake Time: 10-11 minutes
Makes: 12 cookies
1 c. large-flake rolled oats
3/4 c. whole wheat flour
1 tsp baking soda
2 heaped tsp cinnamon
1 tbsp brown sugar
1 egg, beaten
1/4 c. coconut oil, softened (not melted)
1/4 almond butter
4 tbsp maple syrup
1 tsp vanilla extract
1 tsp butter extract (optional)
1/2 c. raisins
Preheat the oven to 400F. line a baking sheet with parchment paper and set aside.
In a large bowl, combine the first 5 ingredients. In a separate bowl cream the coconut oil and almond butter together. Add the egg, maple syrup, vanilla extract, and butter extract (if using). Stir until fully combined. Add the wet ingredients to the dry ingredients and stir just until all the dry ingredients have been moistened, adding the raisins in about half way through.
Drop about 2 tablespoons of dough at a time onto your prepared baking sheet. Roll each clump of dough into a round ball and flatten with a fork or the palm of your hand. Bake for 10-11 minutes, or until the cookies are slightly browned, but still feel a little soft. They should feel slightly under-done when they come out, that way they’ll be nice and chewy. Allow to cool fully before placing them in a container.
You can keep these cookies in the pantry (aka- they don’t need to be refrigerated), but we don’t know how long they will last since ours were all gone in less than 2 days!
Do you like oatmeal cookies? What is your favourite type of cookie?