I wish my house could smell like fresh-baked oatmeal raisin cookies all the time. The sweet smells of cinnamon and brown sugar remind me of my childhood, when I’d come home from school and my Mom had made her famous oatmeal cherry chocolate chip and everything but the kitchen sink cookies. That was always a happy day.
I still bake those cookies for my family, but I’ve come up with a version that’s perfect for breakfast, and my morning coffee.
Whole grain flour, rolled oats, raisins and cinnamon baked just a little crispy outside and soft and chewy inside. Mmmm… these are pure heaven in a cookie. Especially at 5am in the morning when I’m summoned out of bed by my wooly mammoth pretending to be an old sweet Airedale.
Makes about 24 Cookies
Ingredients
1 Cup organic coconut oil, or ½ cup butter and ½ cup organic coconut oil
3/4 Cup dark brown sugar (sometimes I use only ½ cup and they still taste great)
2 eggs
1 teaspoon vanilla
1 ½ cups organic whole wheat pastry flour (King Arthur)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
3 cups uncooked oats (quick cook or rolled oats)
1 cup organic raisins
Directions
Preheat the oven to 350F. In a large bowl, beat together coconut oil and brown sugar until light and creamy. Next, add the eggs and vanilla and mix well.
In a medium bowl combine the flour, baking soda, salt and cinnamon. Add the flour mixture to the oil brown sugar mixture and mix well. Mix in the oats and raisins until thoroughly combined.
Line a baking sheet with parchment. Using a small ice cream scoop, drop cookies onto the baking sheet two inches apart. Bake 12 – 14 minutes or until the cookies are a golden brown. Cool for one minute on the cookie sheet before transferring to a wire rack. Store tightly covered.
Thanks for following on twitter….
These breakfast cookies look wonderful–any excuse to eat cookies for breakfast, right?!
😉
And your wooly mammoth looks like a lovable teddy bear! I love furry babies–I have two (rotten) ones of my own. 😀
–Shelley
You’re so welcome Shelly! And we do love our furry boys. We have two terriers! The big guy and the little guy. Not sure what we were thinking… but we love their energetic personalities. I lived in Baton Rouge for a while many years ago and LOVED it. Love Lousiana food, culture and people!
Breakfast cookies! I couldn’t help but laugh. What a great idea. Do love oatmeal, raisin cookies. These look delicious and a nice change from my usual recipe. To do it right, I’ll have to invest in the organic coconut oil. ~ thanks, tom
Tom, Thanks for the comment. It’s like an oatmeal breakfast…but in a cookie. 🙂 My clients love them and usually eat them on the run as a quick breakfast or a snack. I like loading them with walnuts or almonds too. Enjoy!
Karista,
These sound divine!! I wonder if you think I could substitute honey for the sugar?? We are doing a no sugar thing right now!! Miss you and your fam. Thanks,
Debbie Crawford
Thanks Debbie! You could use honey, but it might take alot of honey to adequately sweeten the cookies. But definitely an excellent choice as a sugar substitute. As well, have you heard of Agave syrup? Most mainstream markets carry Agave in the honey aisle and It’s an excellent sugar substitute. I use agave for my diabetic clients and I also use it in my home as a sugar substitute. You use less agave than honey as it’s naturally sweeter. What a good thing you’re doing for your family Debbie! Sugar, although delicious, can devistate our body chemistry. Definitely to be consumed in moderation. Love to you and your beautiful family!!
Oh yum, these sound rather good. I think they’d make a lovely breakfast next time we have friends to stay. If I can’t get coconut oil, would another oil do?
You can substitute any veggie oil you have on hand or butter. I like coconut oil because of it’s health benefits; and I often use grapeseed oil as well. On occasion I’ve even used a mild olive oil in these cookies. Hope you enjoy!