Soft Oatmeal Cookies
These oatmeal cookies are the best! They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long!
Yields: 24 cookies
- 2 cups quick cooking oats (gluten-free if necessary)
- 1 1/2 cup Whole wheat four (gluten-free flour if desired) – regular flour works as well
- 3 tsp baking powder
- 3 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1/2 cup coconut sugar or brown sugar
- 2 tsp vanilla extract
- ½ cup agave syrup or honey
- ¼ cup softened raisins or dried cranberries (see note below) or mini chocolate chips or butterscotch chips
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
- In a separate bowl, whisk together the butter, eggs, coconut sugar and vanilla. Stir in the agave.
- Add in the flour mixture, stirring just until incorporated.
- Fold in the raisins (if desired).
- Chill the cookie dough for 30 minutes.
- Drop the cookie dough into rounded scoops onto the prepared sheet, and flatten slightly.
- Bake at 325°F for 11-14 minutes.
- Cool on the pan for 10 minutes before transferring to a wire rack.
Note for hydrating raisins:
For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in