Oatmeal Raisin Cookies
Any dried fruit can be substituted for the raisins.
Be sure the cookies are completely cool before storing in an airtight container.
Makes about 3 dozen.
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Ok, so obviously I had to try to change a few things... and I'm seriously interested in your input in case you have other ideas on how to convert these even more....(like "can you really just use rapadura instead of Brown Sugar?" Seems like a texture issue...)
- I used Sprouted Soft White Wheat Wheat (freshly ground) that I order from Azure.
- I used Craisins (gotta use them up, then when they are in season I plan to make my own!) sad to say I bought at Costco.
- I ground the cinnamon fresh (in the coffee grinder, after cleaning!) I got it from Azure, not organic.
- I made my own Vanilla (it's SUPER easy!
- My eggs are farm fresh (Healthy Family Farms) & a tad on the smaller side this week, but I figured that was better because of the extra liquid on the oats...
- 2 nights prior, I soaked the oats in the smallest amount of buttermilk I could to just "wet" them. (Homemade RAW Buttermilk & Organic Oats, of course!) This way they were not sopping wet, just a tad fluffier than when originally dry.
- I omitted the milk. (But the Buttermilk was made from Organic Pasture's Raw Whole Milk.)
- I also added Crispy Pecans, about 1/2 cup, chopped. (From Azure)
Another thing I like to do (if I have the time, like on a Saturday morning) is to drop the cookie dough onto a sheet pan, covered with my precious Silpat or Parchment as if I'm going to bake them. Cover tightly in plastic wrap (optional I guess) & freeze. Once frozen, I put the frozen balls of dough in to Food-saver bags & vacuum pack (quickly) and re-freeze. (Don't forget to label it so you know where to find the baking instructions!)