Vanishing Oatmeal and Raisin Cookies (Let’s the Baking Season Begin)


Fall is here and here is my first batch of baked goodies this season.
I called these oatmeal and raisin cookies "vanishing" because they will vanish from your cookie jar…
Chewy, scrumptious, chunky, addictive… not to sweet...
I love the oatmeal texture and the subtle cinnamon taste and aroma…
They are perfect for school and after school snacks. 
And also to give them as a present...
I adapted this recipe from one that I found in a container of Quaker oatmeal. 
This time I didn't have eggs handy, so I substituted them with half a cup of soaked in water chia seeds.
No matter if you make them with eggs or chia, I swear there are not better oatmeal cookies than these ones. Both my boys certify it! When using chia, there is an extra crunchiness...
Oatmeal and Raisin Cookies | Ingredients for 48 cookies
14 tablespoons of butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup of chia seeds (previously soaked in water for about 15 minutes) or 2 eggs
1 teaspoon of vanilla extract
1-1/2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
3 cups of oats
1 cup of raisins

Preparation
Preheat the oven to 325°F.

In a bowl the combine flour, baking soda and cinnamon.

In another bowl, with an electric mixer, beat the butter, brown sugar and sugar on medium speed, until creamy.

Add the chia gel (or the eggs) and vanilla, and beat well.

Add the combined flour, baking soda and cinnamon.

Add the oats and raisin and mix well.

With an small ice cream scoop, place the dough onto an ungreased cookie sheet, 1-inch apart.

Bake 12 to 14 minutes or until golden brown.

Let it cool 1 minute on the cookie sheet before transferring to a wire rack and then let cool down completely.

Store in an airtight container.
When is about cookies, Tomás Eugenio (10) always volunteers as my sous chef.
To print the recipe click here.

How did you like these cookies? What are your favorite cookies?

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