There’s nothing quite so comforting as a nice oatmeal raisin cookie. I’ve heard them called ranger cookies and cowboy cookies and even breakfast cookies; it doesn’t really matter what you call them; they’re filling and sweet disks of happiness. With raisins.
2 TBLSP flour
1 TBLSP brown sugar
½ TBLSP white sugar
1/4 teaspoon baking powder
A shake of cinnamon, ground cloves, orange zest, ground ginger, or any combination (optional)
2 TBLSP vegan butter
3 ½ TBLSP oatmeal (quick oats)
1/2 TBLSP almond milk
½ TBLSP raisins
1 teaspoon walnut pieces
½ TBLSP chocolate chips (optional)
Preheat the oven to 350 degrees. Place a piece of parchment paper on a baking sheet or grease the baking sheet well.
- Combine flour, sugars, baking powder, and spices (if any) in a small mixing bowl. (Use a cereal bowl. If the bowl is too big, you’ll be chasing the ingredients around.)
- Cream in the butter.
- Add the oatmeal, mixing thoroughly.
- Mix in the milk.
- Add in the raisins, walnuts, and chocolate chips, stirring until just barely combined.
- Pat and squeeze into two cookies. They will be inclined to fall apart, so give each patty a good squeeze. Place the cookies on the greased baking sheet or parchment paper.
- Bake for 13-15 minutes or until golden on top. Let cool on the baking sheet or they will completely fall apart. (They seem to congeal nicely once they’re cool.)
Makes two substantial cookies or three normal-sized ones.