Recipe: Chewy Oatmeal Raisin Cookies

This recipe took me about a month to perfect, with lots of disasters along the way. But all my hard work paid off; these are the best!

I understand that some of you don’t like raisins in your cookies, or prefer oatmeal chocolate chip instead. If you choose to commit such sacrilege, feel free to leave a comment with what you did. Just don’t expect me to approve! ;)

Laura’s super-fantastic chewy oatmeal raisin cookies of delight
- 1/2 c. butter (coconut oil works for dairy-free cookies)
- 1/2 c. brown sugar
- 1/2 c. sucanat (unrefined cane sugar)
- 1 tsp. vanilla
- 1 egg
- 1 1/4 c. whole wheat flour
- 1 c. oatmeal (I used a combination of quick oats and old fashioned rolled oats)
- 1 tsp. baking soda
- 1 (scant) tsp. sea salt
- 1 c. raisins
- 1/2 c. chopped pecans (optional, but delicious!)

Preheat oven to 325 degrees. Cream butter and sugar. Add vanilla and egg and beat. Sift together dry ingredients and add to butter mixture; mix well. Stir in (or knead with your hands) the raisins and nuts. Roll into balls about the diameter of a golf ball or small lime. Bake on parchment papered cookie sheet for 8-10 minutes. Alternatively, roll dough into a log about 2-3 inches in diameter, wrap in saran wrap and freeze for later. Simply cut off 2 inch rounds to bake whenever you want a fresh cookie. Like this:

oatmeal cookies

Hey Laura, I think... Recipe: Chewy Oatmeal Raisin Cookies

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