I always hated raisins. I was that kid that always picked them out of the Christmas-morning cinnamon rolls (which developed over the years into a separate raisin-free batch made just for me). My oatmeal raisin cookies had to be made with chocolate chips instead. I would dump out the entire bag of trail mix, sort out all the raisins, and then put everything back in the bag (raisins left on the counter for my mom to deal with later). If they weren’t covered in white chocolate “yogurt,” get them out of my site.
All of this made it quite surprising when I grew up (last year?) and suddenly found myself digging through the bag of trail mix just to eat all the raisins! Was I going crazy? Maybe. But now my oatmeal raisin cookies must have raisins in them (the more the better!). And I’d still like them covered in “yogurt” or chocolate, but plain is just fine too.
However, if you’re still in camp one, the raisin-haters camp, please feel free to swap them for craisins or chocolate chips; I totally understand.
However, if you’re still in camp one, the raisin-haters camp, please feel free to swap them for craisins or chocolate chips; I totally understand.
Maple-Sweetened Oatmeal Raisin Cookies
(makes 18 cookies)
¼ cup softened butter (or substitute of your choice)
3 Tbs. unsweetened almond milk
¼ cup maple syrup
¼ cup Splenda
2 egg whites
½ tsp. salt
½ tsp. baking soda
1/8 tsp. cinnamon
½ cup flour (I used a gluten-free flour blend)
1 ½ cups old fashioned oats
¼ cup golden raisins (or raisins of your choice)
~Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone mats.
~In the bowl of your mixer, start beating the butter on medium speed. When the butter looks creamy, add the almond milk, maple syrup, and Splenda. Then, add the egg whites. Slow down the speed and add the salt, baking soda, cinnamon, and flour. Once those ingredients are incorporated, add the oats. When the dough comes together, add the raisins.
~Use a cookie scoop to scoop the dough onto the cookie sheets. The batter will be pretty wet, but do the best you can to use your fingers to flatten the dough on the baking sheets. Bake for 15 min, until golden brown. Let cool on wire racks and enjoy!
I’ve never been a raisin hater, but I didn’t LOVE them when I was a kid. They were just okay. But now I love ’em. I think it’s a sign of getting old….first, raisins. Next, prunes.
Haha. So true! And not too long ago I was staring at a packet of prunes in the store thinking “I haven’t had these since I was a kid at my grandma’s house, but they look really good…”
I may need to make these to see if my daughter can get over her dislike of raisins too.