hey dear ones,
Oatmeal raisin cookies are never going to live up to the ooey gooeyness of the chocolate chip cookie. That's just my opinion though. You may be scratching your head on why in the world I would be sharing this recipe? Well Grandma, that’s why. Which is ALL the reason to make, share and eat oatmeal raisin cookies.
Grandma was the center of my childhood, and played a large part in raising me. She was and is my person. Do you have someone like that? Most of my childhood, we spent on and off living with her. One year even, she took my sister and I in. While my parents were doing God knows what in another state. It was a special time, but I won't bore you with my childhood details. Grandma always had a stash of cookies or treats on hand. Or hidden away in secret spots around the house. She confessed to her "stashes" because her house was always bustling with people in and out. She especially didn't like to share with "said" people or family. (unless you were her granddaughter that is ;). )
By far her favorite treat was oatmeal raisin cookies. When I bite into the cookies, or even make them I cannot help but think of her. Do you have a food that when you eat it you think of someone you love? If not, I am now a crazy lady who associates food with people.
Either way, I’m not saying you have to fall in love with the oatmeal raisin cookie. Just commit to the raisin for what it is. Maybe, let’s stop trying to make the oatmeal raisin cookie into a chocolate chip? They might grow on you.
xo Nicole
OATMEAL RAISN SPICE COOKIES:
Recipe:
Ingredients:
- 1 cup gf flour bob’s redmill ( 1 for 1 blue bag is what I used) or All purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp fresh ground nutmeg
- ¾ cup brown coconut sugar or dark brown sugar
- ¼ cup granulated sugar (or turbinado )
- 2 teaspoon vanilla extract or paste
- 2 eggs room temp
- 1 cup (227 g) melted salted grass fed butter or (melted coconut oil) slightly warm
- 2 cups gf old fashioned oats
- 1 cup raisins
- 1 cups nuts if desired
DIRECTIONS:
NOTE: You will need a free standing mixer or hand held and Cooking spray.
TIP: POP your cookie dough in the fridge for 25 min, this will enhance flavors and the dough will settle. If you're feeling free with time, bake them the next day.
NOTE: make sure butter isn't too hot or will cook the eggs.
- Preheat your oven to 350 degrees, make sure your middle rack is in the oven.
- Measure out all your dry ingredients, whisk in a large bowl and set aside. Measure out all your wet ingredients and set aside.
- In a large bowl whisk your sugar, melted butter and vanilla. Whisk until well combined. Then Whisk in your eggs, mix for about a min.
- DON'T OVER MIX.
- Add in your dry ingredients to your wet. Mix until a dough forms.
- Pour in your oats, raisins and nuts.
- Once dough is finished let the dough sit in your fridge for 25 min, or freezer for 10-15.
- Bake cookies at 350F degrees for 10-16 min. ( TIP: at 8 min take out flatten and bake for another 8 min. If you want a chewier cookie bake for 10-12 min. ) ENJOY!
