Oatmeal Raisin Cookies
Yields12 Servings
 1 ⅓ cups Oats rolled oats or quick cooking
 ⅓ cup Flour all purpose
 1 pinch Salt
 ¼ tsp Baking powder
 ¼ tsp Baking soda
 1 tsp Cinnamon ground
 1 tsp Vanilla
 6 tsp Butter unsalted butter is best and it should be at room temperature ( margarine may be substituted)
 ¾ cup Brown sugar light brown sugar
 1 egg
 ¾ cup Raisins
 ⅓ cup Flax seeds
1

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2

Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.

3

In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.

4

Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.

5

Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).

6

Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.

7

Cool on the baking sheet for 2 minutes before remove them.

Ingredients

 1 ⅓ cups Oats rolled oats or quick cooking
 ⅓ cup Flour all purpose
 1 pinch Salt
 ¼ tsp Baking powder
 ¼ tsp Baking soda
 1 tsp Cinnamon ground
 1 tsp Vanilla
 6 tsp Butter unsalted butter is best and it should be at room temperature ( margarine may be substituted)
 ¾ cup Brown sugar light brown sugar
 1 egg
 ¾ cup Raisins
 ⅓ cup Flax seeds

Directions

1

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2

Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.

3

In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.

4

Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.

5

Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).

6

Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.

7

Cool on the baking sheet for 2 minutes before remove them.

Notes

Healthy Oatmeal Raisin Cookies
IngredientsDirections