Spring just doesn’t seem to be coming in a consistent fashion around here. It’s a bit presumptuous to be baking light springy cookies when the snow and gray keep lingering. So today we made some soothing warm oatmeal raisin cookies.
At first the girls were grumping, “but we only like chocolate chips”. I soon won them over. As long as you don’t overbake these, they will be soft and chewy. These are up for adaptations, try some golden raisins or dried cherries and see what happens!Print
- Yield: 48 1x
- 2 sticks dairy-free margarine or shortening
- 1 cup brown sugar
- 1/4 cup maple syrup
- 2 T water
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened shredded coconut
- 3 cups old-fashioned rolled oats (not quick oats)
- 1 cup raisins
- Preheat oven to 325.
- Using a stand mixer with the paddle attachment or a hand mixer, cream the margarine and sugar together until smooth and creamy. Add the maple syrup, egg replacer and vanilla extract and blend well.
- In a large mixing bowl, whisk the flour, cinnamon, soda, salt and coconut together.
- Add flour mixture to the margarine mixture and blend carefully on low speed.
- Add the oats and raisins and blend carefully.
- Drop in 2 T sized balls onto a parchment lined baking sheet, flatten slightly and bake for 12-15 minutes.
- Remove when they are very slightly browned and the center looks set. Let them rest for a minute on the pan before moving to a cooling rack.
Read my post on dairy-free margarine and shortening options HERE.
This makes 48 cookies if you use 2 tablespoons of dough, or 32 if you make 3 tablespoon sized balls of dough. You can form the dough into balls and freeze on a baking sheet, transfer into a freezer bag once they are solid. When you want some cookies, just put the frozen balls on a baking sheet, flatten slightly and bake as usual.
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