Oatmeal raisin cookies are a silent favorite. I’m not sure why, but for some reason they get a bad rep and are sadly underrated. It’s a shame because they can be so delightful from that touch of cinnamon and nutmeg, and the raisins get warm and gooey in the oven. The best is when they are fresh out of the oven and perfectly soft!
Cookies are such an easy dessert to make in a flash. They only take one bowl to mix up the dough and only 15 minutes in the oven. I love to whip up a batch whenever I’m craving something sweet. Homemade cookies are so much better than store bought, and only take a little effort.
I made these delicious cookies to bring to work and share with colleagues to boost morale during a particularly busy week. They were so good, I almost ate them all before I could bring them to work! Everybody loved them and they were gone in a flash.
1/2 cup vegan butter at room temperature (I used Earth Balance)
1/2 cup brown sugar
1/4 cup sugar
1 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 flax egg (1 Tbsp flax + 2.5 Tbsp water, mixed together and set aside for 5 minutes)
1 tsp vanilla extract
2 Tbsp unsweetened almond or soy milk
1 1/2 cup oats
3/4 cup raisins
Preheat oven to 350 degrees. In a large bowl with a hand mixer or in a stand mixer, cream the butter, brown sugar, and sugar until the sugar is dissolved. Slowly mix in flour, baking soda, cinnamon, nutmeg, cloves, flax egg, vanilla, and non-dairy milk. Gently fold in oats and raisins. With slightly wet hands, form the dough into balls the size of golf balls and place on a baking sheet lined with parchment paper. With the bottom of a cup that’s slightly wet, flatten the balls slightly. Bake for 12-15 minutes or until golden brown.
Makes 15 large cookies