Chewy Spicy Raisin Oatmeal Cookies

Read more about making this recipe here: From the Pickle Jar to the Cookie Jar

Ingredients

Flour mixture

  • 2 cups / 500 ml all purpose flour
  • 1 tsp / 5 ml baking soda
  • 1 tsp / 5 ml baking powder
  • 1 tsp / 5 ml kosher salt
  • 2 tbsp / 25 ml yellow mustard seed

Cream mixture

  • 1 cup / 250 ml unsalted butter, softened
  • 1 cup / 250 ml granulated sugar
  • 1 cup / 250 ml packed brown sugar
  • 2 large eggs
  • 2 tsp / 10 ml vanilla
  • 3 tbsp / 45 ml honey mustard

Oatmeal mixture

  • 3 cups / 750 ml oats (not instant)
  • 1 1/2 cups / 375 ml raisins
  • 1 cup / 250 ml unsweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Whisk together fl our, baking soda, baking powder, salt and mustard seed. Set aside.
  3. Combine butter, sugars, eggs, vanilla and honey mustard with hand mixer on low. Increase speed to high and beat until fluffy and colour lightens.
  4. Stir flour mixture into creamed mixture until no flour is visible. (Over-mixing results in a tough cookie.)
  5. Add oatmeal mixture. Stir to incorporate.
  6. Drop tablespoons (15 ml) of batter 2 inches (5 cm) apart onto baking sheet, sprayed with non-stick cooking spray.
  7. Bake 11-13 minutes on centre rack until golden and cookie is still moist beneath cracks on top.
  8. Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to wire rack to cool.
  9. Store in airtight container for up to 3 days or freeze up to 3 months.

Prep Time: 30 minutes
Serves: 24 (1 cookie/serving)

Per serving (58.99 g): 248.37 Calories, 4.05 g protein, 33.61 g carbohydrate, 2.24 g fibre, 17.03 g sugar, 11.86 g fat, 7.32 g saturated fat, 0.33 g trans fat, 37.07 mg cholesterol, 185.07 mg sodium

As featured in Mustard Makeovers and More. Get your cookbook here.

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