Sweetly Spicy Oatmeal Raisin Cookies



Soups, stews, delicious veggie meals can all be both satisfying and sensuous with their various textures, colors and creative seasonings. But desserts can be absolute heaven as well in the same ways…textures, colors, seasonings and the taste of “sweet”.

For myself and many others, sweet can be problematic health wise and so when I am baking, I usually cut the sugar in a recipe WAY down to maybe half or even just under that, and find that they taste better and are just as delicious, filling that place of comfort that a little sweetness can bring.

So I have three secrets here to my personally successful baking of cookies. One is: I always use an oven thermometer. Two: I have invested in a professional sturdy heavy-weight cookie pan with high edges, rather than those flimsy aluminum sheets that flip and bend in the heat, are uneven in heat distribution and hard to clean.         IMG_7068 And three: CUT (way) BACK on the sugar!

Also because at this time, I live in a household of one, I make smaller batches of cookies, and I make small cookies. That way I enjoy the delights of “sweet” when desired without eating the whole batch at once or over the course of a day or two! I also add this “baking cookie hint” that those of you who bake cookies already know. Cookies must be “watched” while baking and removed from the oven when they turn the light golden brown. Often they still look a little soft and we over-bake…cookies tend to harden up in the cooling process so be aware of this and experiment to have a cookie with just the right softness or crunch for your own pleasure. Be aware so you don’t end up with a hard “biscuit” instead of a “cookie” !

Yield: 36 small cookies
Whisk together and set aside
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt  and  1/2-3/4 teaspoon cinnamon
Cream wet ingredients
1/2 cup unsalted butter, softened
1/3 cup sugar (or a little less. Experiment with your next batch if still too sweet)
1/3 cup dark brown sugar, firmly packed  (or less. Experiment with your next batch if still too sweet)
1 large egg
1-1/2 to 2 tablespoons sour cream
1 teaspoon vanilla
Then stir in
1/2 cups oats (not instant)
3/4 cup golden raisins
1/3 to 1/2 cup chocolate chips
1/2 cup chopped pecans (optional)

***Preheat oven to 350°.

***Whisk dry ingredients; set aside.

***Combine wet ingredients, stirring vigorously or use a hand mixer, beating until creamy and lighter in color

*** Add the flour mixture carefully into the creamed mixture. Mix until no more flour is visible, all blended. Do not over mix after this or cookies will be tough.

*** Add the oats, raisins, chocolate chips and nuts.. stir, and blend evenly into mixture.

*** I use a  rounded tablespoon of dough to make each cookie, dropping them on to the baking sheet sprayed with non-stick spray.
***Bake 11-13 minutes (on center rack), until lightly golden on top, but still a little soft
.*** Remove from oven; let cook for about a minute…transfer cookies to a wire cooling rack. They will harden slightly. Cool COMPLETELY before storing in a container.
NOTE:  Dried sweetened cranberries can be substituted for golden raisins. Also a tablespoon of finely shredded un-sweetened coconut can be added if desired, or as an ingredient substitute. EXPERIMENTING is part of creative cooking! (Just remember what works and what doesn’t).
NOTE #2!  Cooking and sharing are important. Put a few of these cookies on a little paper plate with a special teabag, wrap with clear wrap, and bring to a friend or neighbor. Loving kindness is part of the experience of “sweet”.

One response »

  1. Yum! I made these today and they are wonderful! Used 1/4 c each of sugar and brown sugar, but with the 1/2 c of mini choc chips I used, I could have used even less sugar. I also used cranberries instead of raisins, King Arthur white whole wheat flour and I substituted plain Greek yougurt for the sour cream. Nuts would have been good, but these are going to kids with possible nut allergies so next time.

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