I am in the process of editing what I eat throughout the day to remove added sugar and processed foods, but I wanted a sweet treat last weekend. Aaron and I both love oatmeal raisin cookies, and while they are still a cookie, the seem “healthier” to me, so I whipped up a batch.
I am pretty particular when it comes to oatmeal raisin cookies. I don’t want them lace thin and crispy, but I don’t want them as thick and plump as a chocolate chip cookie. I like them somewhere in between.
After some trial and error I have finally perfected these magical cookies, and I can’t wait for you to try them!
Ingredients: (Makes about 28-30 cookies)
- 3 Eggs, beaten
- 1 Cup Raisins (could also use cranberries or craisins)
- 1 Teaspoon Vanilla
- 1 Cup Brown Sugar
- 1 Cup Sugar
- 1 Cup Butter, room temperature
- 2 1/2 Cups Flour
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg (could also use cloves)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 2 Cups Old Fashioned Oats
Directions:
- Wisk eggs and vanilla in a small bowl, add raisins and soak for one hour (this is a VERY important step)
- Preheat oven to 350 and line a baking sheet with parchment paper
- In a stand mixer (or with a hand mixer) cream together butter and sugars
- Add flour, spices, baking soda, and baking powder and mix to combine
- Add raisin mixture and mix to combine
- Slowly add oats
- Scoop into 1 1/2 tablespoon balls and place about 2 inches apart
- Bake for 9-11 minutes
I made a batch of these on Sunday, and we had put a significant dent in them by Monday afternoon. Let me know if you try this recipe!