There is a great little sprouts grocery store down the street that sells oatmeal cookies I am addicted to, they just happen to have refined sugars and flours, so I tried my hand at making a batch using Smitten Kitchen’s wonderful recipe as a base. (I adore her cooking by the way.) They turned out soft, chewy and quite delicious. My daughter really really wanted to eat them for dinner. I used coconut sugar as a sweetener, tasted great! I really like this sugar for baking and so far, I haven’t had anything go wrong yet. I also added both golden and regular raisins to the mix for fun and because that’s what I had on hand. These would be great as well with nuts if you’re into that sorta thing. (I’m
a purist boring, and like my cookies sans nuts.)
1/2 cup butter, softened
3/4 cup coconut sugar
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cup (95 grams) all-purpose, white wheat or whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 scant tsp sea salt (use 1/4 if you aren’t a fan of salt in your cookies)
1 1/2 cups rolled oats
3/4 cup raisins or dried cherries or dried cranberries or golden raisins
1/2 cup nuts, chopped (optional)
Cream butter, vanilla, egg and sugar in a large bowl. The mix may look a little crumbly or curdled, but not to worry, they turn out just fine. Set aside.
Whisk flour, baking soda, cinnamon and salt in a medium bowl. Add to wet mixture and stir to combine. Add oats, raisins and nuts if using.
Chill batter for 10-15 minutes, preheat oven to 350 and scoop large, rounded tablespoons onto a parchment or silicone line baking sheet.
Bake 10-12 minutes. Serve with spiced cider or a cup of delicious warm chai tea. Happy fall!