Oatmeal cookie win

I have corrected my cookie failure by tweaking the recipe! Also of note: these cookies are vegan.

Oatmeal Raisin Cookies

1 cup quick-cooking rolled oats
3/4 cup flour (white or whole wheat)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup raisins
1/4 cup chopped almonds (or any other nut)
1/3 cup maple syrup or honey
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon molasses


  1.  Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine the oats, flour, cinnamon, baking powder, baking soda, salt, raisins, and almonds in a large bowl. In a separate bowl, combine the syrup, oil, vanilla extract, and molasses. Add the wet ingredients to the dry ingredients, and stir to combine.
  3. Roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.

What is your favorite type of cookie?
[I love snickerdoodles, peanut butter cookies (<— of course), and oatmeal raisin!]



  1. It just so happens that oatmeal raisin cookies are my favorite! I bought a vegan one from the Whole Foods bakery section last night…and oh, it made my night. I like making them, but then I’ll eat the whole batch. Or make them healthy. Nothing wrong with that, but sometimes I want a soft and gooey cookie, and I don’t want to know how much butter it took to make it that soft and gooey–innocence is bliss 😉

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