I woke up this morning with a perfectly Saturday feeling. Pancakes were needed and cookies needed to be made! A leisurely walk was taken with peppermint tea in hand and dog in tow, or rather in the lead. The sun was so enriching. I let it into my bones while my dog stopped to sniff every leaf and tree. He has a certain fondness for sticking his face into bushes so there was no surprise when we returned home and spent ten minutes picking burrs out of his fur. Silly doggie, but he is always so calm and helpful when we have to do things like this. Even when pulling ticks from his skin, he is so chill. Don’t pull out the office supplies, however, he is terrified of staplers, printers and packing tape. And yet, somehow the electric pencil sharpener doesn’t bother him. Go figure.
So today’s entry is about the most perfect Oatmeal Raisin cookies that I think I have ever tasted. They are perfectly chewy and have that distinctive oatmeal raisin cookie fall-apart tendency (read: melt in your mouth). I added a little extra cinnamon because why not? I love cinnamon. I keep hearing about these other types of cinnamon, like Saigon, that sound really good, but I haven’t gotten around to that yet. Some other time. Like I was saying, though, these are a wonderful cookie for a chilled fall day with Thanksgiving just next week! I am sincerely looking forward to enjoying the holiday surrounded by friends, family and food at my sister’s new home. There will be much joy.
These are wonderful for curling up by the fire with a good book. Enjoy!
Oatmeal Raisin Cookies
- ¾ cup flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (plus an extra shake of the jar)
- ½ cup light brown sugar (3.5 oz)
- ¼ cup sugar
- ¼ cup applesauce
- ¼ cup vegetable oil
- ½ tsp vanilla
- 1 ½ cups rolled oats
- ½ cup raisins
- 1-2 Tbsp ground flaxseeds (optional)
- Preheat your oven to 350 F. Spray a couple of cookie sheets with Pam or line them with parchment.
- Mix together the flour, baking soda, salt, cinnamon, oats, raisins and flaxseed if you’re using it. I like to use the flaxseed just for the added health benefits (you can’t even taste it). Also, I think it helps the cookie a bit with the texture.
- Mix together the sugars, applesauce, oil and vanilla. Add to flour mixture and stir until evenly mixed. You can use your hands if you want. It’s more fun, easier and you get to lick your fingers! No raw eggs to worry about!
- Let the batter sit for 10 minutes or so. For nice round cookies, form dough into evenly sized balls and then smoosh down on the cookie sheet with the palm of your hand. Make sure you space them far enough apart so they don’t bake together. Bake 12-14 minutes. Just until you see little tiny air pockets formed at the center of the cookies, that’s how I know they’ll come out done but chewy. If you like a crunchy cookie, bake them a few extra minutes. And of course, if you make especially small or large cookies, you may need to drastically decrease or increase the cooking time.
- Let these cool for a few minutes before you devour them, but otherwise have at it!
So…did I mention these cookies are vegan??? I fed them to my dad, he loved them and never knew otherwise. Some things are just as easy to make vegan. Don’t worry, they’re not healthy though. 😉
Have a happy Thanksgiving everyone! Give lots of love to your loves!