Here is my advice to you on these cookies—do not make them unless you have a lot of people around to help you eat them. They are highly addictive. And they are a treat, so they aren't necessarily good for you. Why do I give you this warning? Because my husband and I ate the whole batch of these this weekend. By ourselves. Honestly it was mostly me. Yes, I am embarrassed. Moving on.
In my opinion, oatmeal cookies should be soft but crunchy around the edges. These fit the bill perfectly. I'm giving you two options, but you can guess which I think is the real winner here. My husband's favorite is the cinnamon raisin version, so sometimes I will split the batch in half and make both by just scooping out half the batter, leaving the other half in there to mix in the ground cinnamon at the end, and then just spoon stir the raisins in the remaining batter and the walnuts and chocolate chips in the half that I pulled out earlier. Everyone wins.
The batter comes together quickly. You can make it non-gluten-free by just replacing with your normal old fashion oats and all-purpose flour. And even if you aren't vegan, try the flaxseed meal "egg" trick—you will get the added nutritional bonus that comes with this powerhouse seed! Make sure you take the time to prepare your flaxseed meal eggs ahead of time in a small bowl so they have time to thicken. Also combine your dry ingredients so they are ready to add to the wet mixture later.
Whip up your wet ingredients in a stand-up mixer (if you don't have a Kitchenaid already, ask for one for Christmas), slowly add in half of the dry mixture, then pour in your flaxseed meal egg and finish with the rest of your dry mixture. Mix it all just until combined and then hand stir in your extras of choice.
Make your life easy and use your levered ice cream scooper for the cookies. Wet your fingers and press down a little on each one before placing in the oven. Bake for 15 - 20 minutes, depending on your oven and the size of your cookies. I would tell you to wait until they are completely cooled to eat, but as soon as these babies are cool enough not to burn the roof of your mouth, go for it.
Note: Myfitnesspal recipe maker was down when I did this blog. I use the calculator to inform you of nutritional values and will update the blog and recipe print out when it is back up.
Time: 1 hour
3 c. gluten-free old fashion oats
1 1/2 c. gluten-free all purpose flour mixture
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 tbsp. flaxseed meal
3 tbsp. warm water
1 1/2 sticks (12 tbsp.) Earth Balance vegan stick butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
2 tsp. vanilla extract
3/4 c. vegan chocolate chips
1/2 c. walnut pieces
3/4 c. raisins
1 1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Line a sheet pan with a silicone mat or parchment paper.
In a small cup or bowl, mix the flaxseed meal and water and set aside to thicken.
In a bowl, mix together the dry ingredients and stir to combine. Set aside.
In your stand up mixer, whip the softened butter. both sugars and the vanilla extract for a minute on a medium setting. Reduce speed to low and slowly mix in half of the dry mixture. Add the flaxseed meal wet mixture and then add the rest of the dry ingredient mixture. Mix until just combined. Remove from your stand and spoon mix in the nuts and chocolate chips.
If you are making the cinnamon raisin version, add the ground cinnamon to the dry mixture. And once the batter is made, soon mix in the raisins.
Using your medium size, levered ice cream scooper, scoop out your cookies, leaving a little room for spreading. With wet fingers, gently press down to slightly flatten the uncooked cookies.
Bake for 15-20 minutes, until golden around the edges.
Makes 35 - 40 cookies
Nutritional Estimations for 1 cookie: Calories X. Total Fat X g. Cholesterol 0 mg. Sodium X mg. Potassium X mg. Total Carbs X g. Fiber X g. Sugars X g. Protein X g. Vitamin A X%. Vitamin C X%. Calcium X%. Iron X%.