I’ve made 3 batches of these Oatmeal Raisin Cookies in the last 2 days. I wanted to find the perfect balance of chewiness, crispiness with a hint of peanut butter. I did:)
Cookie eaters seem to fall into two camps. Those that like crisp cookies and those that prefer them chewy. These heavenly little creatures are crisp on the outside and very slightly chewy on the inside. I do think a touch of spice helps. A dash of ground cinnamon and nutmeg make all the difference.
What about the nuts?
Great question. Throw them in our leave them out, it’s your preference. Personally I like a few nuts in my Oatmeal Raisin Cookies, in this case either chopped walnuts or pecans.
What about the oatmeal?
Be a purist and use old fashioned rolled oats. They’re beautifully chewy, contain more fiber and are more flavorful than instant oats. My favorite are Bob’s Red Mill, click HERE for details.
What sweetener do I use?
I used organic cane sugar which is vegan by the way. It yields a crispier cookie than coconut or brown sugar. A word of warming, these are moorish, it’s amazing how quickly 4 or 5 can disappear at one sitting!
How do I make a flax egg?
It’s as simple as whisking together 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water and letting it stand for five minutes. That’s it. Simple. No fuss.Print
Oatmeal Raisin Cookies
1 tablespoon ground flaxseed
3 tablespoons water
1 cup all purpose flour
3/4 cup old fashioned oatmeal
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 oz vegan butter (melted)
1/4 cup peanut butter
1 teaspoon vanilla extract
1/2 cup cane sugar
1/2 cup coarsely chopped walnuts or pecans (optional)
3/4 cup raisins
Preheat the oven to 350F
Line 2 baking trays with parchment paper or silpat mats.
To make the flax “egg” mix 1 tablespoon ground flaxseed with 3 tablespoons water, whisk well and set aside.
In a large bowl combine the flour, oats, cinnamon, baking soda and salt.
Combine the melted butter, sugar, peanut butter and vanilla extract. Whisk until combined.
Pour the wet ingredients into the dry. Stir to combine.
Add the chopped nuts and raisins to the batter.
Scoop the batter one tablespoon at a time onto the baking sheet. You can flatten the cookies a little with a fork.
Place in the preheated oven and bake for 15 minutes, the cookies will seem a little underdone.
Allow too cool on the baking sheet for a few minutes then transfer to a baking rack to cool thoroughly.