Thursday, March 5, 2015

Oatmeal Raisin Cookies

  • 2 cups do it yourself olive butter spread (1/2 cup olive oil & 1/2 cup unsalted butter softened.  Mix both in blender and blend until a yogurt consistency).
  • 2 cups Sucanat or other unrefined sugar
  • 2 large omega-3-eggs
  • 3 tbsp honey
  • 1 tbsp best quality vanilla
  • 1 1/2 tsp sea salt
  • 8 cups old fashioned rolled oats
  • 4 cups unbleached all purpose flour (I used whole wheat flour)
  • 8 oz dark raisins (optional)
  • 8 oz coarsely chopped walnuts (optional)
  • Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silpat sheets.
  • Cream the olive butter spread and sucanat together in a large bowl until smooth.  Beat in the eggs, honey, vanilla and sea salt until smooth and creamy.  Use your clean hands to work in the flour and oats until well combined. 
  • Add raisins and walnuts if desired and mix until evenly distributed.  Shape the dough into large 3 inch balls and press into 5 or 6 inch flat cookies on baking sheets.  you can make the cookies smaller if you would like.
  • Bake for 15 minutes or until as brown as your desire.  Cool on wire racks.  Makes 24 very large and very delicious cookies.

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