I wish my house could smell like fresh-baked oatmeal raisin cookies all the time. The sweet smells of cinnamon and brown sugar remind me of my childhood, when I’d come home from school and my Mom had made her famous oatmeal cherry chocolate chip and everything but the kitchen sink cookies. That was always a happy day.
I still bake those cookies for my family, but I’ve come up with a version that’s perfect for breakfast, and my morning coffee.
Morning coffee in my favorite mug from Spruce Goose Cafe in Port Townsend, WA
Whole grain flour, rolled oats, raisins and cinnamon baked just a little crispy outside and soft and chewy inside. Mmmm… these are pure heaven in a cookie. Especially at 5am in the morning when I’m summoned out of bed by my wooly mammoth pretending to be an old sweet Airedale.
My wooly mammoth giving me a grin
Makes about 24 Cookies
1 Cup organic coconut oil, or ½ cup butter and ½ cup organic coconut oil
3/4 Cup dark brown sugar (sometimes I use only ½ cup and they still taste great)
1 teaspoon vanilla
1 ½ cups organic whole wheat pastry flour (King Arthur)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
3 cups uncooked oats (quick cook or rolled oats)
1 cup organic raisins
Preheat the oven to 350F. In a large bowl, beat together coconut oil and brown sugar until light and creamy. Next, add the eggs and vanilla and mix well.
In a medium bowl combine the flour, baking soda, salt and cinnamon. Add the flour mixture to the oil brown sugar mixture and mix well. Mix in the oats and raisins until thoroughly combined.
Line a baking sheet with parchment. Using a small ice cream scoop, drop cookies onto the baking sheet two inches apart. Bake 12 – 14 minutes or until the cookies are a golden brown. Cool for one minute on the cookie sheet before transferring to a wire rack. Store tightly covered.