Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Ingredients: 3 cups (750 mL) large-flake rolled oats; 1½ cups (375 mL) quinoa flour (or ¾ cup/185 mL quinoa flour and ¾ cup/185 mL all-purpose flour); 1½ cups (375 mL) quinoa flour (or ¾ cup/185 mL quinoa flour and ¾ cup/185 mL all-purpose flour); ½ tsp (2 mL) salt; 1 tsp (5 mL) baking soda; 2 tsp (10 mL) ground cinnamon; ½ tsp (2 mL) ground cloves; ¼ cup (60 mL) white sugar; 1 cup (250 mL) packed brown sugar; 1 cup (250 mL) butter, softened; 2 large eggs; 1 tsp (5 mL) pure vanilla extract; 1½ cups (375 mL) raisins

Preparation info

Makes
3 dozen

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This is an even healthier version of a longtime favorite. The dough can be rolled into balls and frozen for up to four weeks, allowing you to quickly pop them in the oven and serve fresh-baked cookies to last-minute guests. If you wish to make them gluten-free, ensure you use gluten-free ingredients.

Ingredients

3 cups (750 mL) large-flake rolled oats
1½ cups (375

Cookies
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (180°C). Grease a baking sheet or line with parchment paper. Measure the oats, flour, salt, baking soda, cinnamon and cloves into a large bowl. In a separate bowl, cream both the sugars and the butter together. Add the eggs and vanilla and mix well. Add the bu