Classic. Chewy. Kind of healthy… That’s oatmeal cookies for you ! This recipe is quick, easy, and fun! Oh, and did I mention super yummy? AND they contain NO butter. Zero. Nada. Zip. Zilch. None. What’s the secret? Read on…
If you’re a fan of raisins, be generous! If you’re not, change it to be chocolate chips! The world is your kitchen.
This recipe requires just a little brown sugar, but they don’t lack in taste, I promise. I really enjoyed making and eating these cookies, as well as my friends and family.
One day I asked if I could come along to one of my husband’s “LAN party” nights (video gaming with the guys), and he said,”if you want, I mean, I guess…you’ll probably be bored”…..but when I offered to make cookies during this time to share with his buddies—he was all for it! His friends even asked why he didn’t bring me along every time! Hilariousness ensued… You had to be there…
Here is the recipe! Bake on my blog friends!
You will need:
A baking sheet
Two medium mixing bowls
One small microwavable bowl
*Optional – cookie scoop
- 3/4 cup all-purpose flour
- 3/4 cup quick oats (or pulse old-fashioned oats in a processor a few times to break them up)
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1 and 1/2 teaspoons vanilla extract
- 1 large egg
- 4 tablespoons brown sugar, lightly packed
- 1/2 cup coconut oil
- 1/2 cup raisins (I used the giant kind) *or walnuts, or chocolate chips*
Preheat oven to 350 ºF.
- In one mixing bowl, stir together the flour, oats, soda, cinnamon and salt.
- In another microwave-safe bowl, melt the coconut oil down – (30 second at a time as to not overheat it).
In the other mixing bowl, combine the vanilla, egg, brown sugar, and then add in the oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the raisins (or chocolate chips, nuts, etc.)
- Cover bowl with cling wrap and refrigerate for 30 minutes so that dough has time to firm up. It will be easier to mold into balls this way.
Cover a baking sheet with parchment paper and remove dough from fridge. Roll into 1 1/2 inch balls and space them out about 1 inch apart. You can use a cookie scoop for accuracy if you want.
They should not spread very much. If you want them flatter, you can smash them down gently with a drinking glass!
- Bake for 7-9 minutes or until the edges are just beginning to brown. They will be soft in the middle, but as they cool, they will firm up a bit.
Set cookie sheet on a wire rack to cool for 10-15 minutes. Transfer cookies to plate—mouth—etc. Enjoy with a tall glass of almond milk! Yum!!!
The bottoms should be perfectly and evenly browned, too–like this:
Nom nom nom!
I hope you like this recipe! Let me know what you think in the comments below! Thanks again for the follow! Best of luck my baking buddies!