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Oatmeal Raisin Cookies

Rashida says... "I have always loved oatmeal raisin cookies and now I can enjoy them as a Crossover treat. I made this recipe up the other day and had them as a dessert when we had some of my family over the other night. I put whipped cream in between two cookies and stuck them in the freezer to make little ice cream sandwiches, and they all loved them. At the time of writing this, I’m pregnant with my third baby and I’m excited to have these on hand for when my baby comes since they freeze great. Oats are great for getting a rocking milk supply, so I’ll be considering these as a wonderful lactation cookie. " This recipe is found on page 290 of Trim Healthy Future.

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Description

Rashida says... "I have always loved oatmeal raisin cookies and now I can enjoy them as a Crossover treat. I made this recipe up the other day and had them as a dessert when we had some of my family over the other night. I put whipped cream in between two cookies and stuck them in the freezer to make little ice cream sandwiches, and they all loved them. At the time of writing this, I’m pregnant with my third baby and I’m excited to have these on hand for when my baby comes since they freeze great. Oats are great for getting a rocking milk supply, so I’ll be considering these as a wonderful lactation cookie. " This recipe is found on page 290 of Trim Healthy Future.

Makes 18 Cookies

Ingredients
  • 3/4 cup TH Baking Blend
  • 3/4 cup TH Gentle Sweet
  • 1 1/2 cups old-fashioned rolled oats
  • 1/3 cup raisins (⅓–½ cup depending upon how well your blood sugar handles dried fruit)
  • 1/2 tsp TH Mineral Salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp TH Super Sweet Blend (1-2 teaspoons; if desired for added sweetness)
  • 1/2 tsp baking soda
  • 1/2 cup butter (one stick, melted; for DF, swap in coconut oil and add 2 pinches more salt)
  • 1 egg
  • 2 tsp blackstrap molasses
  • 1 tsp TH Vanilla Natural Burst Extract
  • 2 tsp TH Maple Natural Burst Extract
  • 1/4 cup water
Instructions
  1. 1
    Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.
  2. 2
    Go down the list, adding everything into a medium- to large-sized bowl. Stir, then shape into cookie-sized pieces and set on sheets. Bake for 12–15 minutes.
Note

Xylitol-Free Gentle Sweet gives a better (less brittle) texture than regular Gentle Sweet for these, but if you have regular they’ll still be good.

Read it online: https://trimhealthymama.com/recipe/oatmeal-raisin-cookies-2/