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Oatmeal Raisin Cookies

I feel like Oatmeal Cookies are often completely underrated. I think that they are the perfect chewy little delicacy. These cookies take me back to my childhood; sitting down with a roll of oatmeal raisin cookies dunking them into a huge glass of milk watching Hey Arnold or some other cartoon.

This recipe is perfect, the cinnamon and nutmeg elevate them to the next level. They come out with a nice crisp edge and a soft and chewy center. The raisins add in that little bit of extra sweetness. Their such a classic treat that I had to veganize.


What you need:

1 Stick of Plant Butter

1/2 Cup Vegetable Shortening

1/2 Cup Sugar

1 Cup Brown Sugar

2 TSP Vanilla Extract

1/4 TSP Almond Extract

3/4 TSP Cinnamon

1/4 TSP Nutmeg

1 TSP Salt

1 TSP Baking Soda

1 Vegan Egg (I used Powdered Egg)

6 TBSP Light Corn Syrup

2 TBSP Plant Milk

10.5 OZ Quick Cooking Oats

6 1/4 OZ Flour

1 Cup Raisins

Optional: 1 Cup Chopped Pecans or Walnuts


Preheat the oven to 375°F.

Lightly grease (or line with parchment) a baking sheet.

In a mixer fitted with. a paddle attachment cream together the butter, shortening, sugars, extracts, spices, salt, and baking soda, beating until fairly smooth.

Beat in the egg, scraping the bowl, then beat in the corn syrup and milk.

Stir in the oats, flour, raisins, and nuts.

Scoop out the dough by the tablespoonful onto the prepared baking sheets. Place in the freezer 5-10 minutes.

Bake the cookies for 11 minutes, until they're a light golden brown.

Remove them from the oven and transfer to a rack to cool.


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