Oatmeal Raisin CookiesAngie McGowan
This morning my son reached for the last white chocolate chip chocolate coconut cookie, and was devastated when he saw there were no more left. I scarfed the last one down before bed last night. When I saw his pathetic little disappointed face, I knew I had to make more cookies today. But not the same chocolate on top of chocolate cookies, I was carving a healthier cookie. I used the last of my oatmeal to make these classic chewy oatmeal raisin cookies. Instead of butter, I used coconut oil again, a healthier alternative. You can’t even really taste the coconut oil. If you didn’t know it was there, you would never guess. Feel free to use butter though if you like, the recipe works either way.
1 1/2 cups flour
1/2 cup sugar
1 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
2 sticks butter, softened or 1 cup coconut oil
2 extra large eggs
3 cups old fashioned uncooked oats
2 cups raisins, I used golden
1. Preheat oven to 375 degrees. Sift the flour, salt and baking soda together. Add the sugars and butter to stand mixer. Cream until light in color and fluffy.
2. Then add the eggs one at a time and continue to mix again until fluffy. Then add and vanilla extract, mix until well combined. Then slowly add the flour, salt and baking soda mixture, a little at a time and just mix until well combined.
3. Add Oatmeal and mix until combined. Remove from mixer and fold in the raisins. Bake at 375 until golden brown, about 10-12 minutes.