Girl Wanders

Oatmeal raisin cookies have been a long time family favorite. Chocolate chip cookies have nothing on the almighty oatmeal raisin. Maybe this deep love stems from a childhood obsession with Little Debbie’s Oatmeal Cream Pies, or maybe it is because it was the cookie of choice by almost every member of my dad’s side of the family. Whatever the reason, I am crazy about oatmeal raisin cookies, and once you try this recipe, you will be too!

I got the recipe from VegWeb, and am absolutely in love with it. I have made it a handful of times, and always end up eating way too much of the dough, drastically reducing the number of cookies I get in the end. The cookies turn out perfect; light, airy, not too sweet, but packed full of flavor.

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cup oats
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 egg replacer, prepared
• 1/2 cup canola oil
• 1 tablespoon blackstrap molasses
• 1 tablespoon agave nectar
• 3 tablespoon water
• 1 teaspoon vanilla
• 3/4 cup raisins

1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.
2. Combine all dry ingredients (flour through cinnamon) in a large bowl.
3. In a separate small-medium bowl, combine wet ingredients (egg replacer through vanilla). Add the wet to the dry and add raisins. Mix all ingredients together until well combined. The mixture will seem a little dry, but it should stick together to form little balls. (If it doesn’t, add another 1/2 tablespoon or so of nut milk or water.) Form the mixture into cookies with a spoon or by shaping little balls and flattening them on to the cookie sheet.
4. Bake at 350 degrees for about 13 or 14 minutes. Let cookies cool on a baking sheet before eating.