Tuesday, May 14, 2013



How do you elevate the humble little cookie buddy that is the oatmeal raisin cookie? Oatmeal raisin is kind of like the "vanilla" of ice creams. It has this crappy reputation as being a boring flavour, and they have a hard time competing with the classic homemade chocolate chip cookie. But oatmeal raisin has a nice homey feel, too... with a burst of health and a fibre kick, too! Don't dismiss the oatmeal raisin! Unless you hate raisins... in which case, swap out raisins for... chocolate chips!

These oatmeal raisin cookies are buttery, crisp, oaty (ha), sweet and salty, too, with the teensy fancified addition of Maldon sea salt crystals. Give these cookies a try... they come together super fast and they will be the best part of your next day's lunch hour (if they last that long, if you're a cookie pig like me...) 



1 cup unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup spelt flour
2 1/2 cups oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt or table salt
1 cup raisins (I used organic thompson raisins)
teensy bit of Maldon sea salt flakes (optional)

Make It!

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Makes approximately 2 dozen cookies.

1. Using a stand mixer or hand held beaters in a large bowl, cream together the butter and sugars until light and fluffy.
2. Scrape down sides of bowl. Add egg and pure vanilla extract, mixing to incorporate.
3. In a large bowl, sift together the spelt flour, oats, baking powder, baking soda and sea salt.
4. Slowly add the dry ingredients to the butter mixture and mix until combined.
5. Throw in the raisins and mix until incorporated.
6. Scoop out 2 inch balls of cookie dough onto baking sheets, evenly spaced.
7. Add a few crystals of Maldon sea salt to the tops of each cookie.
8. Bake for 13-15 minutes, depending on how hot your oven gets, turning pans halfway through baking time.

Note: I made these twice. The second time I made them, my butter was actually still on the colder side - and the cookies didn't spread as much as the first batch. You can refrigerate the baking sheets with the cookie dough doled out onto them for an hour before baking to prevent cookie spreading - if you can stand to wait that long to bake them and eat them! 

Enjoy your boring old oatmeal raisin sweet and salty cookies, everyone! ;)

Until next time! Thanks for reading!

xo Lyndsay

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