Super Easy & Terrific Oatmeal Raisin Cookies

Posted by Reporter on Friday

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My mouth is saturated with the aftertaste of cinnamon and molasses. I am still savoring little bits of sticky cranberries and raisins in my molars. The cookie I have just baked is amazing. It is so simple and perfect. Thanks to Jamison Studio for this delicious oatmeal cookie recipe.

Rule #58 in Michael Pollan’s book, Food Rules says, “Do all your eating at a table.” I am breaking that rule right now as I type this post with a plate of hot cookies to my left. I pray I have the willpower to stop at two.

I am so happy with these cookies because a) I experimented by using brown rice flour b) they are so easy to make it’s ridiculous c) I used less sweetener than is called for in the original recipe and they are still incredibly sweet. Not only are they sweet, they have a perfect texture. I worry a little about using applesauce in cookie recipes because sometimes the cookie ends up dense and rubbery. Not these. These little gems are perfect. If you would like to see the original recipe, click on the blog above. Otherwise, what I provide below is the exact recipe I used, with all my fudging arounds. As with any recipe, substitute to your liking. Try different flours, dried fruit, spices, sweeteners, etc. The following is what I consider the perfect oatmeal cookie.

Super Easy & Terrific Oatmeal Raisin Cookies

1/2 C. white whole wheat flour
1/2 C. brown rice flour
1 C. whole oats
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/4 C. raisins
1 handful dried, apple juice-sweetened cranberries
1/4 C. raw honey
1/4 C. oil*
1/4 C. applesauce
1 Tbsp. molasses
1 egg**
1 tsp. vanilla

Preheat oven to 335 degrees F. Combine dry ingredients and wet ingredients in a separate bowl and then combine. Add in nuts, dried fruits, etc. Drop spoonfuls onto a greased cookie sheet and bake for 10-15 minutes or until golden colored.

*You can use 1/2 C. applesauce instead of any oil, but I wanted to try using both this time.

**Jamison used 1/2 a banana instead of an egg and she said it turned out great.

Enjoy!

Now that I’m done writing this, I realized I stopped at 3 cookies. I was hoping for only two but at least I didn’t get into that over-indulging state of mind that would have beckoned me to happily have more than 3.

Stay tuned! Cookie pictures to be posted as soon as I figure out what the problem is with loading issues on blogger…..

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