oatmeal raisin cookies: a cookie of lies
Obviously, I love cookies. Am a bit of a cookie monster, actually. The thing is, I, unlike many people, love Oatmeal Raisin Cookies. Jason Sweeney and his “Cookie of Lies” illustration, below, describes how most feel; you go to eat a cookie, expecting chocolate chips, and really you get raisins. Don't worry. If that happens to you, just bring me the cookie. I will destroy the evidence. With my mouth. I will destroy the delicious evidence.
If you’re not familiar with this guy, check out his website {ugh… I spend way more time than necessary there}, and his Twitter feed. He’s pretty cool beans. His wife is also someone you should follow because she’s hilarious.
Anyways, back to the cookies.
In our house, it’s crucial that there are always cookies on hand, due to my extremely demanding cookie needs. It’s also crucial that the cookies are on the healthy side, full of good things like fibre, protein, and deliciousness. These little Oatmeal Raisin Cookies are all of those things, and more. The best part? You can throw them together, bake them {while filling your house with that irreplaceable just-baked cookie smell…}, and eat ‘em all in less than half an hour. If “eat more cookies” is on your to-do list, you’re welcome.
Oatmeal Raisin Cookies
Makes 24
Ingredients:
1 cup whole wheat flour
1 heaping teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon cinnamon
2 cups rolled oats
1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 brown sugar
1 large egg
1/3 cup plain Greek yogurt
¼ cup milk
1 teaspoon vanilla
1 cup raisins
½ cup chopped walnuts {optional}
Instructions:
1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
2. In a large bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, and oats together. In a medium bowl, beat butter and sugars together until creamy. Whisk in the egg and yogurt until smooth, and then whisk in the milk and vanilla.
3. Add the wet ingredients to the dry ones, and stir just until combined. Mix in the raisins and walnuts, if using.
4. Scoop heaping teaspoons of the cookie dough onto the prepared baking sheet, about an inch apart. Flatten slightly with the bottom of a glass, if desired. Bake in the preheated oven for 8-10 minutes, or until golden in colour. Cool the cookies on the baking sheet for a few minutes, and then transfer to a wire rack to cool completely. Bake another batch, cool, and then store in an airtight container at room temperature for up to three days.