As a child, I always shied away from the oatmeal rasin cookies. I mean, it’s not like I was extremely adverse to oatmeal or raisins, but something about them seemed too healthy. It was as if the oatmeal rasin cookie was an imposter for the known and loved chocolate chip cookie. But banish those fears. These cookies definitely deserve their own legacy. I prefer this classic without the rasins, but add them if you wish.
These cookies are incredibly soft and chewy, bending in your hands as you pick them up. The little bit of cinnamon adds a wonderful warmth while the oats add a heartiness (good enough for breakfast if I do say so myself).
Oatmeal cookies are delicious on their own, but add some marshmallow in the middle and you’ve got yourself a real treat. If you’re looking for a new s’mores option, try toasting marshmallow and chocolate, and sandwiching them between two of these chewy delights. Mmmm… My mouth is watering as I type…
Oven Temperature: 350˚F
Baking Time: 8-10 minutes
Makes: 20 3inch diameter cookies
6 1/2 Tablespoons vegetable oil
1 1/2 Tablespoons milk
6 oz. brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
3 oz. oats
6 oz. flour
Preheat oven to 350˚F. Line a baking sheet with a silicone mat (or whatever you prefer).
Mix oil, milk and sugar well. Then add in vanilla, salt, cinnamon and baking soda. Crack in an egg and whisk until smooth. Fold in oats and flour. *note – I accomplished this recipe with nothing but a spoon so no need to hassle with a mixer
Use a tablespoon or a cookie scoop to portion out dollops onto the prepared baking sheet.
Bake for 8-10 minutes or until the edges are golden brown. Enjoy!