Another oatmeal cookie recipe, really do I need to keep trying different ones? The answer – YES! Even when you think you have the perfect oatmeal cookie recipe you always wonder, what if…..So that question is what has brought us to this cookie recipe. After making the cookies with the ground pecans, I started to think about what other ingredients I could grind up to enhance the flavour. So why not grind up the oatmeal and make almost an oat flour. Out came the food processor again and sure enough, it worked!
The ground oatmeal provided a nutty, earthy flavour but it also gave a nice crispy texture to the cookies. They also held their shape nicely and didn’t spread out too much, and didn’t require refrigeration of the dough. I added quite a bit of cinnamon to this recipe as I think cinnamon complements the nuttiness of the oatmeal perfectly and of course raisins and cinnamon are just the perfecting pairing.
The other great thing about oatmeal cookies is that they contain a breakfast ingredient and a fruit, so technically they are a great breakfast-to-go. I prefer having my cookies in the afternoon with a cup of chai tea – that is just the perfect way to have a little “me” time especially if it has been a hectic work day. So treat yourself and make a batch of these cookies and have a cookie break!
- 1 cup salted butter,room temp
- 1¼ cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1½ cups large flaked oatmeal
- 1½ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1½ tsp cinnamon
- 1½ cups golden raisins
- Preheat oven to 350℉. Line cookies sheets with parchment paper.
- In a food processor, process the oatmeal until it is a fine grind - set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar until fluffy. Add the vanilla and egg.
- Mix in the ground oatmeal.
- In a separate bowl whisk together the flour, baking powder, salt, baking soda and cinnamon.
- Add to the butter mixture and mix until the batter comes together in a ball.
- Form into round balls ( about meat ball size) and place 2 inches apart on parchment lined baking sheet.
- Press down slightly to form a disc.
- Bake 14-17 minutes until edges are golden.
- Let cool on baking sheet for 10 minutes, then remove to cooling rack.