Oatmeal raisin cookies always remind me of Grandma Great. She really wanted nothing to do with a chocolate chip cookie and would even turn up her nose at them, but oatmeal raisin cookies were a different story. I think that she would have liked these. The edges are almost toffee-like in their crispness and flavor. The center is slightly chewy. Raisins definitely taste right in this cookie. It’s a great sweet bite at the end of dinner. My kiddos, who aren’t generally very keen on raisins, eat them in these cookies! If you have a cashew allergy, pecans would probably be a good alternative. Gluten free flour may be substituted.
Ingredients:
- 1/2 cup butter
- 1 Tablespoon oil
- 1 cup brown sugar
- 1 egg
- 1 Tablespoon honey
- 1 teaspoon vanilla
- 2 cups rolled oatmeal (make sure to use gluten free oats for gluten free cookies)
- 3/4 cup (107 grams) flour (use 1/4 teaspoon xanthan gum if you are making gluten free cookies)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chopped cashews
- 1 cup raisins
Step 1: Preheat the oven to 350-degrees and grease two baking trays.
Step 2: Beat the butter, oil, and brown sugar together until the mixture lightens slightly. Add the egg and beat until it is getting fluffy. Beat in the vanilla and honey.
Step 3: Stir together the flour (and xanthan gum if using), oatmeal, salt, and baking soda. Beat into the sugar mixture. Beat the cashews and raisins into the dough.
Step 4: Place the dough on the prepared baking sheet in balls. Slightly flatten the balls. Bake the cookies for about 10 minutes at 350-degrees. Cool slightly before eating!
