I have no idea why it took me so long to make oatmeal raisin cookies. I have been missing the taste of fresh baked cookies and finally decided to come up with a good recipe. The thing that I learned through the process is that it’s actually pretty hard to mess-up oatmeal raisin cookies. I don’t usually have high hopes on the first batch of anything I try, but the first batch of these came out pretty good. The flavor was exactly what I was looking for and what I remember from baking cookies as a kid. Once I adjusted the moisture level they were perfect. I think they are somewhere between crunchy and chewy cookies, which is exactly how I like them. It may sounds weird, but salt content is actual one of my top criteria for amazing cookies. To me, these cookies have the perfect balance. They have just enough salt to bring out the flavor and compliment the sweetness of the brown sugar and raisins.
You will notice that there is no milk substitute in the recipe. Here is my stance on milk substitutes: I am fine with them, and I use them when I need to. For things like cereal, our choices are either to use something like almond milk, or eat cereal dry so we opt for the almond milk. What I don’t like about almond milk and other substitutes is that they often contain additives, some of which can be nasty stuff. And some of them, especially the more pure varieties, are quite expensive. Additionally, like many schools, Sweet Girl’s daycare does not allow nut products including coconut. So I try to use things other than almond milk any time that I might want to send something to school with her. Just like the more pure alternatives, nut free milk substitutes can be expensive and can also be hard to find depending on the stores that are available in your area. So, I use multiple milk substitutes for lots of different things, but when developing a recipe I try to do it free of milk alternatives first. I feel like this leads to simple and cost effective recipes, with ingredients that are easy to find. In this case, it was very easy to make a recipe with no milk products at all, so here it is!
Oatmeal Raisin Cookies
¾ cup palm oil shortening
1 ¼ cup brown sugar
1 Tbsp vanilla extract
2 cups rolled oats
1 cup all-purpose flour
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
1 cup raisins
- Beat shortening, brown sugar, egg, and vanilla together on medium speed until smooth.
- In a separate bowl, combine oats, flour, baking powder, salt, and cinnamon. Add to wet ingredients and beat on low to medium speed until combined.
- Add raisins and stir by hand, or with mixer on low speed. Drop in rounded tablespoons onto an ungreased cookie sheet, about 2 inches apart. Smash down slightly with the palm of your hand.
- Bake at 350⁰F for 12 minutes, or until edges begin to brown. Allow to cool for at least 10 minutes on the pans before removing to a plate to cool completely.