Too often I read recipe titles containing “The Ultimate…” or “The Best…” but let’s think critically for a moment: Those recipes are that blogger’s ideal.
This blogger’s ideal oatmeal raisin cookie is big and chewy with plump raisins and plenty of cinnamon – similar to what you’d find in a bog-box bakery clamshell. In fact, the contents of those 36-ounce (1-kg) containers were my prototypes!
If you’re someone who craves cookies that allow you to sink your teeth slowly into them even days after you made them, then these recipes might be your ultimate too.
Bonus
You don’t have to chill any of these doughs before baking.
You’re welcome 😉
My Ultimate Vegan Oatmeal Raisin Cookies
Description
With no need to chill this dough, once your "butter" is room temperature, these cookies can be done in an hour!
makes about 24 cookies
Ingredients
Instructions
-
Place "butter" into a large bowl, then loosely cover and allow to come to room temperature.
-
Preheat oven to 350°F/180°C.
-
Measure raisins into a small bowl and cover with warm water. Allow to soak 10 minutes, then drain and set aside.
-
Whisk together flour, baking soda, cinnamon, and salt (if needed). Stir-in oats and set aside.
-
In a separate vessel, thoroughly whisk together egg replacer and water. Set aside.
I like to use the raisin soaking water for this step. -
Add sugar and vanilla to "butter". Beat on high speed, then add egg replacer mixture and beat again.
-
On low speed, incorporate flour mixture until uniformly moistened.
Dough will be thick! -
Switch to a spoon to fold-in raisins.
-
Scoop and evenly space 8 neat mounds about 3-Tbsp (45-mL) each onto a baking sheet.
I use an ice cream scoop and a kitchen scale to shape 45- to 50-g domes. -
Gently pat each mound to flatten slightly.
Dampen fingers with water to prevent sticking if necessary. -
Bake 12-14 minutes. Cool on sheet 10 minutes, then enjoy warm or transfer to a wire rack to cool completely.
-
Store leftovers in an airtight container for 1-2 weeks at room temperature, or 1-2 months frozen.
Note
Read why I recommend Country Crock Plant Butter with Olive Oil and why I use Bob's Red Mill Egg Replacer. (I'm not affiliated.)
