The impulse baker does.
That's right, kids, she strikes again. I was piddling around online when I suddenly remembered that we had a giant can of oats in the cabinet. Scott normally makes oatmeal for breakfast, but since it's been hot, he's been eating granola.
You can't have oats just sitting around in the kitchen, waiting to be added to chewy delicious cookies, can you?!?
Notes: I replaced some of the flour in this recipe with some cornmeal. It added just the tiniest little crunch. So good!
I used my new favorite egg replacement (1 tablespoon chia seeds mixed with 3 tablespoons of water) in these. Worked like a charm.
Ingredients (slightly adapted from this recipe):
1/2 cup spelt flour
1/4 cup cornmeal
1 1/2 cup oats
8 tablespoons softened butter
2/3 cup brown sugar
3/4 cup raisins
1 tablespoon chia seeds + 3 tablespoons water
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Directions: Heat the oven to 350 degrees.
Add butter and sugar to the mixing bowl and cream them together. Mix together chia seeds and water and set aside. Add the raisins to a small bowl and cover with water (so that they plump up).
Add the flour, baking soda, cornmeal, nutmeg, cinnamon and salt together in a bowl and stir them together. To the butter and sugar, add vanilla and chia seed mixture. Add in dry ingredients a little at a time until everything is combined.
Stir in the oats and raisins. Spoon tablespoon-sized balls of dough on to two cookie sheets, leaving about 2 inches between cookies. Bake them for 10-12 minutes until the bottoms and edges are golden brown, but they're still slightly doughy on top. Cool for five minutes on the the hot baking sheet and then transfer to a wire rack.
It's never too hot for cookies! Enjoy!
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