Oatmeal raisin cookies

Ingredients

• 1 1/2 cups (225 grams) raisins
• 2 cups (500 mL) boiling water
• 3/4 cup (180 grams) melted unsalted butter
• 1 cup (200 grams) brown sugar (we use dark brown sugar)
• 2 large eggs
• 2 tbsp (30 mL) maple syrup
• 3 cups (300 grams) large flake oats
• 1/2 cup oat flour
• 1 1/2 cups flour, gluten-free (you can also use regular all purpose flour)
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract

Instructions

1. 1

   Preheat your oven to 350 degrees Fahrenheit.

2. 2

   Soak raisins: In a medium size bowl combine your raisins with your boiled water. Ensure that your raisins are submerged. Add more boiling water if required. Set aside.

3. 3

   Beat: In the bowl of your stand mixer combine the melted butter, eggs, brown sugar and maple syrup. Beat using your paddle attachment for 8 - 10 minutes.

4. 4

   Mix: Meanwhile, in a medium size bowl combine the oats, oat flour, gluten-free flour, cinnamon, nutmeg, salt, and baking soda. Mix until well combined.

5. 5

   Mix and combine: With your mixer speed set to low slowly add in your dry ingredients. Mix until just combined. Add in your vanilla extract and mix.

6. 6

   Drain your raisins and pat them dry with paper towels to dry them out as much as possible. Add your raisins to the batter and mix until just combined.

7. 7

   Shape: Line your baking tray with parchment paper and shape your cookies. Place your cookies on the baking tray, leaving about 1 inch between cookies on the tray. We like to use a mini ice-cream scooper. If you don't have a mini ice-cream scoop, use a tablespoon. Each cookie should be approximately 30 grams each. Do not flatten your cookies.

8. 8

   Bake in the middle rack of your oven for approximately 12 minutes or until golden brown on bottom.

9. 9

   Cool: Allow cookies to cool on the baking tray for 2 - 3 minutes before transferring them to a cooking rack.

10. 10

    Enjoy!