Hump day calls for cookies. Agreed? Agreed.
Oatmeal raisin cookies are the ugly duckling of the cookie jar. They seem to always be passed up for the more “appetizing” chocolate chip studded cookies. Poor oatmeal raisin cookies.
These oatmeal raisin cookies are not ugly ducklings. They are tender, perfectly spiced, and filled with plump raisins. The more raisins the better is my philosophy when it comes to these cookies because they add a sweet surprise to each bite.
I promise you that these oatmeal raisin cookies will not be passed up. They will be eaten faster than it takes for a grape to be turned into a raisin. Actually that’s a bad example since grapes take days to shrivel into raisins. How about these cookies will go faster than you can say, “Baby, it’s cold outside?” Yes, that’s better. And it’s true because baby it IS cold outside.
You know how you can warm yourself up though? By turning on your oven and making these cookies. They taste like fall, especially when paired with a pumpkin spice latte* (aka fall’s official drink). 😉
*Sidetone: what are your feelings on the notorious pumpkin spice latte (PSL)? Love it? Hate it? Never tried it? I’m the third option, actually!
What are you waiting for? Go get out your mixing bowl and prove to the world that oatmeal raisin cookies are not ugly duckings with this cookie recipe. Enjoy!
Oatmeal Raisin Cookies
makes 14 cookies
- 2/3 cup all-purpose flour
- 1 cup oats
- 1/4 tsp salt
- ½ tsp baking soda
- 1 + ½ tsp cinnamon
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 Tbsp canola oil
- 1/4 cup + 2 Tbsp nondairy milk- I used almond
- ½ cup raisins
- Preheat oven to 350 degrees Fahrenheit.
- Combine dry ingredients in a large bowl and whisk them together.
- Whisk in wet ingredients.
- Add raisins and mix dough until just combined.
- Spoon dough into balls on a cookie sheet, then flatten them a bit with your palm.
- Bake for 8 minutes. Let them cool for a few minutes, then enjoy!
Happy Wednesday! Happy baking!