How to Make Oatmeal Raisin Cookies

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Bunner's Bake Shop CookbookI love oatmeal raisin cookies, so it’s surprising to me that it took writing this cookbook to bring one to our menu. Once I hit upon the perfect formulation for this soft and chewy cookie, I couldn’t stop taste-testing them I was head over heels! I know some of you may not be into raisins (for reasons I can’t possibly fathom), so I guess you could substitute chocolate chips instead. Or you can do both if you want to be extra sassy, adding ½ cup chocolate chips in with ½ cup raisins.

  • Yield: 12 cookies


How to Make It
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the oats, flour, sugar, flaxseed, cinnamon, salt, and xanthan gum until well combined.
  3. In a medium bowl, whisk together the oil, milk, and vanilla. Add the wet ingredients to the dry ingredients and mix well using a spatula. Fold in the raisins.
  4. Using a scant ¼-cup measure, roll out 12 balls of dough and place on the prepared baking sheets. Press down to flatten each cookie to about ¼ inch thick and 2½ inches in diameter, being mindful to keep them spaced about ½ inch apart.
  5. Bake for 15 minutes or until the tops firm up and are golden brown. Let sit on the baking sheets for at least 20 minutes, to firm up. Transfer to a cooling rack to cool completely.

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