Oatiest oatmeal cookies
Oatmeal raisin cookies – nothing quite like the classics!
These oatmeal cookies are amazing – soft and chewy, with a nice blend of ‘oatiness’. They seemed to taste healthier than other oatmeal cookies, if that’s possible. But they weren’t as loaded with fatty things like peanut butter, like my other awesome oatmeal cookies (Monster Cookies, recipe here). I’m almost thinking that I like these better than the monster cookies … but I haven’t quite gone that far yet.
The recipe called for raisins, but I used the recipe to use up all our leftover milk and white chocolate chips and M&M’s, as well as the raisins. I think the raisins make them nice and sweet, and a little juicy.
Try them both and let me know which ones you like best!
- 450g rolled gluten-free oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 280g butter (dairy-free if needed)
- 180g brown sugar
- 100g white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 240g raisins
- Grind 250g of the oats in a food processor until the consistency of whole-wheat flour. Add the baking powder and cinnamon and pulse to combine.
- Combine the butter, brown sugar and white sugar in the bowl of a stand mixer, and mix on medium speed until light in colour, about 3 minutes.
- Reduce the mixer speed, add eggs and vanilla and mix to combine.
- With the mixer on the lowest speed, slowly add the oat mixture, the remaining 200g of oats and the raisins until just combined.
- Scoop the dough into tablespoonfuls and place onto a lined baking tray.
- Bake at 180C for 12 minutes. Remove from oven and let cookies cool on pans for 2 minutes.
- Transfer the cookies to a cooking rack to cool completely.