I wanted to share this recipe for literally the best Oatmeal Raisin Cookies ever!!
If you like oatmeal raisin cookies, this will be your new go-to cookie recipe hands down!!
They are even kinda healthy with the raisins, rolled oats, and ground flaxseed. I have listed possible substitutions to make this recipe more healthier (less calories per cookie) or even a better fit for your dietary needs!)
Oatmeal Raisin Cookies
INGREDIENTS:
DRY INGREDIENTS:
1 cup of all purpose flour ( can use regular all purpose flour, whole wheat flour, almond flour,
gluten free flour, or coconut flour)
1/4 cup (or a little more 😉) of ground flaxseed
1/2 tsp baking soda
1 1/2 cup of rolled oats
1/4 tsp of salt
1/2 tsp ground cinnamon
1 1/2 cups of raisins ( to make sure they don’t burn in oven, rehydrate them in hot water for 5-8 min. Drain on paper towels thoroughly— this step really makes those raisins taste scrumptious in the cookies!! )
WET INGREDIENTS
1/2 cup packed dark brown cane sugar (or an equivalent brown sugar substitute)
1/4 cup of regular granulated sugar
( can use any of your favorite substitutes of granular sugars)
1 tsp vanilla extract
1 egg ( room temp- if you forgot set it out earlier, put it in a cup of hot water for 2 minutes to bring it up to temp)
1 stick of real unsalted butter {room temp—don’t melt it though— needs to be able to cream} ( or equivalent substitute— applesauce is also okay)
INSTRUCTIONS :
In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
Add the dry ingredients and continue mixing on low speed until just combined, then mix in the dried off raisins.
Preheat the oven to 350°.
Line two large baking sheets with parchment paper and set aside.
Using a tablespoon, scoop the cookie dough and drop onto the prepared baking sheets. Very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake. One batch will make 24 cookies
Bake for 10 or so minutes or until the edges of the cookies are lightly golden brown and the tops are set. (I usually set my timer for 8 min 30 sec, check them and then if needed, set time for 1 minute segments until they are perfectly done. You definitely don’t want to overcook them!) Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.
You can even freeze these cookies already baked in an airtight container or ziplock freezer bags and pull out just a few at a time to make sure they don’t tempt you to overindulge!
They are so yummy!! I used to eat a breakfast bar each morning with my daily meds — but these cookies have replaced the breakfast bars!! Who doesn’t love the idea of a breakfast cookie ?? They aren’t overly sweet…the raisins give them most of their sweetness. So with the oats, flaxseed, and raisins, I think they can safely fit into the breakfast category lol 😂!! (As least, that’s my reasoning!! ) They are so delicious that once you try them, you will definitely be making more in the future!! My husband said he didn’t even like raisins or oatmeal raisin cookies, but after persuading him to just try them, he devoured nearly a whole batch in just a day’s time !! Definitely a win-win!! 👏🏼
(I figured up calories on my cookies by adding up the calorie count of my ingredients and dividing it by 24 — for mine, it was about 47 calories per cookie. This recipe is highly customizable and it is easy to adjust to fit your needs)
I am thinking of experimenting with adding some peanut butter protein powder to make a peanut butter oatmeal version… 🤔
EnJOy!!
-Tiphanie ♥️
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