When I was a kid, my favourite lunch box find was a chocolate chip cookie. It was unimaginable to me, that someone (child or otherwise) could possibly prefer something with raisins *insert scrunchy face here*. Even today (knowing fully well that some people actually do), I find the concept difficult to wrap my head around… So it’s ironic that I would find myself partnered with someone who was, and still is, one of those raisin lovers.
Whenever I make chocolate chip cookies (which admittedly is often), I inevitably hear… “When are you going to make Oatmeal Raisin again?????”…. So these cookies are dedicated to my raisin loving man 🙂
Soft and chewy just like he likes them, with a mix of 5 spices to add a little bit of flair. I used whole wheat pastry flour, because it works so well in oatmeal cookies, but if you prefer you could use all-purpose.
Normally I suggest storing cookies in a tightly sealed container, but in this case use a container with a looser fitting lid so the cookies don’t turn too soft.
What was your favourite lunch box find when you were growing up?
Oatmeal Raisin Cookies
Recipe Type: Dessert
Makes: 12 – 14 cookies
- 1/2 cup Vegan Butter (I used Earth Balance)
- 3/4 cup loosely packed Light Brown Sugar
- 1 tbsp Ground Flaxseed
- 3 tbsp Hot Water
- 3/4 cup Whole Wheat Pastry Flour
- 1/4 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/8 tsp Ground Nutmeg
- 1 1/2 cup Quick Oats (not instant)
- 1/2 cup Raisins
Preheat oven to 375°F and line cookie sheets with parchment paper.
Combine the ground flaxseed and water, and let stand for 5 minutes. Beat the mixture until it’s thick and gelatinous. Set aside.
Whisk together the flour, baking soda, cinnamon, allspice, ginger, cloves, and nutmeg. Set aside.
Cream the vegan butter until soft. Add sugar and beat until light and fluffy. Add the flaxseed mixture and beat for about 1 minute. Add the flour mixture and beat until just combined. Stir in the oats, then the raisins.
Scoop 2 tablespoons of dough for each cookie and drop mounds 2 inches apart on prepared cookie sheet. With a damp hand gently flatten mounds into 1/2 inch think discs.
Bake for 10 – 12 minutes until edges are firm and golden (centres will still seem soft). Cool on sheets for 2 minutes before transferring to rack.
Store cooled cookies in a container with a loose fitting lid.