I made these delicious cookies a couple of weeks ago but wasn’t sure they’d turn out, so didn’t take any photos…
I was very pleased when they did end up turning out perfectly but by the time they came out of the oven, I was out of daylight and wasn’t about to give you a photograph with hideous kitchen lighting. I do have a light box but it’s in the basement and it’s big and somewhat laborious to set up – and I guess the real story is that we just wanted to sit around eating cookies instead of taking photos of them.
Now that the long weekend has come to an end and life has quieted down, today was the perfect day to test them again and make sure I had some daylight for photographs.
They turned out just as well as the first batch and I love their flavor and texure. I don’t eat oats often so when I splurge, I only settle for the best possible treat.
They’re versatile too. You could just do chocolate chips or chocolate pieces if you’re not into raisins. Or, you could add dried cherries instead of raisins. You could also do a variety of dried fruits, you could add your favorite nuts, and if white chocolate doesn’t give you issues…well, white chocolate chunks and dried cherries in these would be to die for. The options are all up to you so have fun!
1/2 Cup of Earth Balance Soy Free Dairy Free Butter
1 Organic Egg
2 teaspoons of Pure Vanilla Extract
1 Cup of Organic Raisins
Add dry ingredients (except raisins) to a medium bowl and whisk to combine – set aside. In a stand mixer, cream the sugar and butter (about 2 minutes). Scrape down sides and add the egg and vanilla. Beat on medium until fully incorporated and creamy. Scrape down sides. Turn mixer to the “stir” setting and add the dry ingredients. Stir until fully incorporated. Add the raisins and mix until combined. Chill for 1 hour.
Preheat oven to 350 degrees (I do all of my baking and cooking with convection). Line two baking sheets with parchment and place spoonfuls of the dough onto the sheets. About 2 Tablespoons each. Bake for 12 minutes, remove from oven, and cool on cookie sheets for 5 minutes. Transfer to cooling racks to cool completely.