Bake for 13 to 15 minutes, or until golden brown. Place them about 2-inches apart on the tray - do not press down. Use a 1/4 cup ice cream scoop to scoop and shape the balls of dough. Line two large baking sheets with parchment paper or a silicone baking mat. Cover the mixing bowl with plastic wrap and transfer to the refrigerator to chill for 30 minutes. Add the toasted oats and raisins and mix until just combined. Nutrition Features: Each cookie is just 122 calories with 15 g carbohydrates and 3 g protein. With the stand mixer running, slowly add the dry ingredients until combined. Dietary Needs: These cookies are vegan, gluten-free, oil-free, refined sugar-free and can be made nut-free. In a separate mixing bowl, use a fine mesh sieve to sift together the flour, cinnamon, cardamom, baking soda and salt. Add the molasses and vanilla and beat until combined, about 1 minute. Add the eggs, one at a time, and beat until just incorporated. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-low speed until creamy, about 2 minutes. Bake for 5 to 7 minutes, or until lightly toasted. Spread the oats in a single layer on an unlined baking sheet. You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). Doing so will help these cookies maintain their shape and prevent them from spreading as they bake. Technique Tip: I know that it’s annoying to chill cookie dough in the refrigerator but trust me, it’s worth doing for just 30 minutes. You can use a smaller scoop if you prefer petite cookies but really, why would you want to? The inclusion of molasses is a trick I learned from Sally McKenney of Sally's Baking Addiction and one that I can't let go of.įor fat, chewy, bakery-style cookies, I scooped balls of dough using a large ice cream scoop (about 1/4 cup). Beyond the usual cinnamon, I also added cardamom for an additional warming spice, as well as molasses, which helps to keep the cookies tender and chewy. Doing so will bring out their nutty qualities and make for a more complex cookie. To start, toast the rolled oats in the oven for just about five minutes. They needed to be chockful of both oats and raisins and be actually flavorful to boot. My goal was to create chewy cookies that had just a bit of crunch around the edges. In an effort to get excited about eating an oatmeal raisin cookie, I was determined to make the very best version I could. In another medium size bowl, combine together the flour, quick cooking oats, cinnamon and baking soda. Add the eggs and vanilla extract beat well. In a large bowl, combine the butter with the brown sugar, granulated sugar, and mix until light and creamy. I didn’t think that “healthy” ingredients like oats and raisins should have any place in a cookie, especially when, in the eye of a seven-year-old, raisins and chocolate chips looked the same.įast-forward to my adult life and I’ve come around to this granola bar cosplaying as a cookie. Line 2 baking sheets with parchment paper set aside. At least, I do, because I can't bring myself to throw out perfectly good food.When I was a kid, there was nothing - and I mean nothing - worse than picking up what I thought was a chocolate chip cookie, taking a bite and realizing it was actually an oatmeal raisin cookie. I don't see the point of cutting out the yolks, because then you just have to find another recipe to use them up. I confess I did also use one whole egg rather than two eggwhites. I did not add the nuts, and I might add more raisins next time. These are definitely not a very sweet cookies, and this is me, the cut-the-sugar queen saying it, but I found they really grew on me. I used a melonballer to scoop out the cookies, and ended up with 48. Do not overbake them! They should look pretty soft when they come out of the oven. These will never be a crispy-crunchy cookie, but more soft and chewy, because of the lack of fat. If you are looking for a fancy-schmancy addition to your decadent Christmas cookie tray, keep looking! If, on the other hand, you are looking for a nice little treat that can go into family lunchboxes and snacks that will provide actual nutrition without guilt, you are in the right place.

Healthy oatmeal raisin cookies recipe