
Chewy Oatmeal Raisin Cookies
When we first started SPC, way back when, I remember a dear and trusted friend saying to me, “I love food blogs but I never quite believe that they get how hard it is for working women because… they’re food bloggers.” Now, of course plenty of food bloggers have full time jobs on top of their creative endeavours and a bazillion food bloggers are parents, so no matter what their work status, they’re busy. However. It always stayed with me.
Laura and I have had the luxury of putting a lot of our time our own food blog over the past four years and not be in traditional jobs. So, even though we both feel run off our feet a lot of the time, home made food has been able to remain a top priority. Cue the sound of screeching brakes! For the next couple of months, I’m back in an office. All day. It’s fun and I’m excited to be working on the project I’ve been hired on. And, whoa Nelly, do I see after two days into it, how freaking hard it is to keep up with the home made food production.
Photo by Maya Visnyei
And it’s only made me feel more committed to coming up with recipes to make life easier for all of our readers and to thinking through strategies for pulling it all together. Like… the Sunday bake off. You know I love a good batch cook and this is my new Sunday favourite. I’m going to baking these chewy, healthy oatmeal raisin cookies on the regular, to pack in school lunches, to tuck into knapsacks as after-school snack and maybe even to take to work for myself. I found the base of this recipe — which I’ve changed a bit — over here. I love how it’s all made in one bowl, easy peasy. And it makes some amazing little cookies, that aren’t too sweet. I would love to hear how all of you keep your head above water during the work week. We love to hear from you!
Ingredients
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup whole wheat flour
- 1 cup raisins
- 1 cup rolled oats
- 1/2 cup shredded unsweetened coconut
Method
Preheat your oven to 350 degrees.
In a large bowl, whip together butter and sugar with an electric mixer until you've got a light and super creamy mixture.
Add the egg and mix again.
Add the baking powder, cinnamon and vanilla and give everything a stir to blend
Now stir in the flour and blend.
Add the oats, raisins and coconut and give it all a stir.
Use a dessert spoon to drop the batter onto a parchment-lined cookie sheet.
Flatten the top of each cookie a bit before popping in a hot oven and baking for 15 minutes.
They're going to seem too soft at that point, but they'll firm up as they cool
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