Prep 20 mins
Cook 20 mins
An oatmeal raisin cookie with a different sugar mix and incorporating several tricks for a sweet, chewy, and absolutely irresistable treat. Makes excellent oatmeal-chocolate chunk cookies.
- 2 1⁄2 cups white whole wheat flour or 2 1⁄2 cups 100% whole wheat pastry flour
- 2 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1 1⁄4 teaspoons kosher salt
- 1 cup granulated sugar
- 1⁄2 cup packed brown sugar
- 1 cup dark brown sugar
- 1 cup unsalted butter
- 2 large eggs
- 3 teaspoons vanilla
- 1 tablespoon international delights French vanilla flavored coffee creamer
- 4 cups rolled oats or 4 cups quick oats
- 2 1⁄4 cups raisins
- boiling water, to cover
- 1⁄4 cup honey
- Whisk together the flours, soda, powder and salt thoroughly in one bowl.
- Boil water and pour it over the raisins in a bowl or cup. Allow them to soak while you follow the rest of the steps.
- Heat the butter until almost melted (some can still be solid if desired).
- Cream in sugars until thoroughly blended and almost whipped.
- Add eggs one at a time, beating in thoroughly after each egg.
- Add vanilla and creamer, beating in thoroughly. The batter will be very liquidy.
- Slowly add the flour mixture in two to four batches, blending slowly and thoroughly.
- Stir in the oats carefully.
- Stir in raisins or other additions.
- For large, softer cookies, chill dough for 30 minutes to one hour. If not, grease baking sheets and preheat oven to 350°.
- Scoop cookies onto sheet and flatten with spoon or back of your hand. This dough makes excellent very large cookies, so I suggest an ice cream scoop for the dough.
- Heat honey in microwave so it is easier to work with. Use care or a brush to cover the tops of the cookies with honey.
- Bake each batch 12- 20 minutes or until done.