These are so good, I always bake at least one tray just a couple of minutes more to have some really crunchy ones as well, my son hates raisins. Which means I get more. Or like…all of them. You can add a half a cup of chocolate chips too if you want to shake it up a bit :)
So much for losing the muffin top, even though they are way lower in sugar than most cookies.
Freeze them too if you like, as it makes about three dozen…
What you need:
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup grapeseed oil
- 1/2 cup packed light brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 1 cup raisins
What you do:
Preheat oven to 350°.
Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, cloves, and salt in a bowl.
Beat butter, and both sugars with an electric mixer in a large bowl until smooth.
Add eggs one at a time, allowing each egg to blend into butter mixture before adding next. Beat in vanilla extract. Mix in flour mixture until just combined.
Fold in rolled oats and raisins; mixing just enough to evenly combine. Drop dough from a teaspoon and place place 2 inches apart onto ungreased or parchment paper lined baking sheet.
Bake in preheated oven until light and golden, 8-10 minutes. Let cool for 2 minutes before cooling completely on a wire rack. Store in airtight container.