This is another one of those recipes I've had since I was a little girl. It comes from my most trusted cookbook, Betty Crocker. The only thing I've changed was adding organic coconut sugar and coconut oil in place of refined white sugar and shortening. I took them to playgroup today when it was my turn to serve morning tea, and they were a hit. Like any great oatmeal cookie they are soft and chewy, and stay that way even a few days after baking.
A great tip for soft and chewy Oatmeal Cookies is to use old-fashioned oats or quick-cooking oats and not instant oats. Using instant oats can result in mushy or gummy cookies.
Let's Get It on
Prep: 15 Minutes Bake: 10 Minutes Makes: approximately 3 dozen cookies
2/3 cup coconut sugar (or caster/granulated white sugar)
2/3 cup packed brown sugar
1/2 cup softened butter (make sure you don't melt the butter or your cookies will go flat)
1/2 cup melted coconut oil (or shortening)
2 large eggs
1 teaspoon vanilla
3 cups of *old-fashioned oats (see note in paragraph above)
1 cup plain/all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 - 1 1/2 cups of raisins and semi-sweet chocolate chips (tip: make sure you separate the raisins as much as possible before mixing into dough)
1. Heat the oven to 190C (375F) or 170C Fan Forced
2. In a large bowl, mix together wet ingredients. Use an electric mixer if you prefer.
3. In another bowl mix together dry ingredients then stir into wet ingredients, adding the raisins and chocolate chips at the very end.
4. On an ungreased cookie sheet, drop tablespoonfuls of dough. I put them about 2 inches apart.
Hope you enjoy this family favourite as much as we do!