I don’t know about where you live but Spring sure has not shown up here on the West Coast. I haven’t even put away my winter clothes yet due to the chilly and wet weather. This weather has been keeping me in hibernating mood which leads me to make delicious and comforting food such as these oatmeal raisin cookies.
I had mentioned these cookies a couple of weeks ago when I made my Coconut Meringue Cookies. I had made a huge batch to give to my local homeless drop-in centre, but did not make any for myself. As I wanted something sweet and wholesome I thought I would bake up a batch for me and share the recipe at the same time.
While I am not one to brag I do have to say that I think these are hands down the best oatmeal raisin cookies I have ever had/made. I hate when I bite into a raisin that has hardened during baking so to counteract that problem I soak my raisins in water while I prepare the other ingredients before adding them to the batter, making sure to strain the water first.
You could use fruit juice to soak the rains if you prefer or I was thinking if you wanted an adult version, spiced rum would also work great. Just make sure to strain as much liquid as possible or your batter will become to gloopy and the cookies will not hold well.
I actually forgot to add in the oil, have no idea how I did that but they still turned out perfect so if you are someone who likes to cut back on how much oil you use you can easily leave it out.
Heres hoping that the weather starts to turn now that we are heading into May (I can’t believe it’s already May) For a similar oatmeal cookie recipe check out my Brown Sugar Oatmeal Cookies!
- ½ Cup raisins
- ½ Cup water or juice
- ⅓ Cup vegan butter, softened
- ⅓ Cup vegetable oil
- 1 Cup brown sugar
- ¼ Cup honey
- 1 Egg
- 1 Tsp vanilla
- 1 Tsp cinnamon
- ½ Tsp baking powder
- 1 Cup gluten free flour
- 1¾ Cups gluten free oats
- Preheat oven to 350 degrees and line a baking tray with baking paper.
- Add water to small bowl and add the raisins. Stir to combine and leave to one side.
- Add the butter, oil, sugar and honey to a large bowl and mix to combine.
- Add in egg and mix until creamy.
- Add vanilla, cinnamon and baking powder and mix well.
- Add flour and oats and mix to combine.
- Strain raisins and fold into batter.
- With a tbsp, scoop balls of batter onto baking sheet and with slightly wet hands flatten tops.
- Bake for 12 minutes or until sides are golden brown.
- Remove and cool cookies on baking tray for ten minutes before transferring to a cooling rack.
- Continue until all batter is used.
- Store in airtight container for 5 days.