I’ve been making snack for Dave and Jenny’s OCIA classes on Wednesday night. Apparently it is such a long day that a sugar infusion is required! Dave always wants chocolate chip cookies (so I make those) but Jenny asked for Oatmeal cookies with raisins. I didn’t put walnuts in there although I know she loves them just because there are a lot of people who cannot handle nuts. So here is my recipe which is a sort of mashup a several recipes and a bit heavy on the vanilla (tasty)!
Ingredients:
3/4 cup melted unsalted butter
1 tbsp dark molasses
1/4 cup canola oil
1 cup brown sugar
1/4 cup white sugar
2 eggs
2 tsp vanilla paste or 2 1/2 tsp extract
2 tsp ground cinnamon
1 3/4 cups unbleached flour
3 cups whole rolled oats (I tend to use “old fashioned”)
1 1/4 tsp baking soda
1 cup raisins cut into halves
Directions:
Cream butter, oil, brown sugar, molasses and white sugar well. Add the eggs and mix well. Then add vanilla and cinnamon – again mix well. Mix the flour, oats and baking soda together first, and then mix into the wet ingredients. Do not over mix.
Finally add the raisins by hand. The dough is very sticky and needs to be chilled for at least 2 hours. I prefer to chill overnight.
Cooking: heat oven to 350F and line baking sheets with a silicon mat or parchment paper. Roll dough into approx 2” balls and place about 2” apart on the baking sheet (they spread a little). Bake for 13-14 minutes. The middles still look soft. Leave on the cookie tray for about 5 minutes to finish setting. These cookies stay moist and soft.
