DF, V, VG
My sister seems to think the only reason one would eat an oatmeal raisin cookie is because you thought it was an oatmeal chocolate chip cookie. Do you agree? I don’t. I think there’s so much to love about the combination of cinnamon, oats and raisins. These cookies are great with a cup of tea or after enjoying Easter brunch. You can even use golden raisins just like me. Try them and let me know what you think.
Oatmeal Raisin Cookies (makes 2 dozen cookies)
1 stick dairy free butter (such as earth balance)
1/3 c sugar
1/3 c brown sugar
1 egg or egg substitute
1 tsp vanilla extract
3/4 c flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 c old fashioned oats
3/4 c raisins
Preheat oven to 350 degrees. In a large bowl cream the butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla and mix.
In a separate bowl combine, flour, baking soda, cinnamon, salt, and oats. Slowly add oat mixture to butter mixture until just combined. Stir in raisins.
Using a tablespoon measure, drop cookie dough onto parchment paper lined sheet pans. Flatten slightly with a damp hand. Bake for 12 – 14 minutes until lightly brown around the edges. Transfer cookies to a baking rack and cool completely.