Oh, lazy end-of-summer three day weekend, how I love you. I love the relaxing feeling of Labor Day weekend. It’s one of those weekends where everyone really soaks up the last days of summer. Plus, if you’re a college football fan like myself, you might even enjoy some tailgating. I enjoyed a perfect mix of summer strolls, football, sangria, and family barbecuing.
My sister had a nice barbecue on Saturday, and I brought the dessert. Nothing too fancy. Cookies. Who doesn’t love cookies? I made these cookies with my two-year old nephew in mind, who is allergic to eggs and milk. Although the little fella is quite the carnivore, being unable to eat eggs and dairy pretty much limits him to vegan baked goods and treats. Brady is in a phase where he wants to try anything you’re eating, so if you are eating something with eggs or dairy, you crush his poor little soul when you tell him “no.” Plus, I’m not eating dairy due to Leo’s intolerance while I’m nursing, so these cookies satisfied my sweet tooth as well.
In general, I have a thing for oatmeal. You may have noticed. Oatmeal in the morning, oatmeal cookie dough bites, oatmeal raisin cookies…..and the list goes on. I eat oatmeal nearly every morning and seriously look forward to my breakfast because of their chewy warmth. When it comes to oatmeal cookies, I have a serious preference for the chewy cookie, rather than the cakey cookie. I don’t understand you cakey cookie lovers, I really don’t. For me, the chewier, the better. These cookies are exceptionally chewy, a tad under baked to preserve the texture I love so much.
These cookies would also be AMAZE as ice cream sandwiches (I’m so putting that on my must-eat dairy binge list when I’m done nursing).
- 1 c. whole wheat pastry flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ tsp baking soda
- ½ c. Earth Balance (soy free), or other non-dairy margarine, or butter if not vegan
- ½ c. light brown sugar, packed
- ½ c. granulated sugar
- 1 tsp vanilla
- 2 tbs non-dairy milk (I used rice and quinoa milk)
- ¾ c. rolled oats
- ½ c. raisins
- Preheat the oven to 350 degrees.
- In a medium bowl, sift together the flour, cinnamon, nutmeg, salt, and baking soda.
- In a large bowl, cream the Earth Balance, brown sugar, and white sugar (I used a stand mixer).
- Add the vanilla and milk to the sugar mixture, and and blend until creamy.
- Add the flour mixture to the sugar mixture in two batches, mixing until well combined.
- Gently fold in the oats and raisins.
- **UPDATE: I've had good results refrigerating the dough for about 20 minutes first**
- Roll the dough into 1½ inch balls and place on a parchment paper or Silpat-lined baking sheet.
- Flatten slightly with the bottom of a glass.
- Bake for 11-13 minutes, rotating the cookie sheets halfway through.
- Let cool on the cookie sheets for five minutes, and then transfer to a wire rack to cool completely.
And the smell in my house after making these….divine. Brady is lucky I didn’t eat all of these before I saw him. I was going to freeze the extras so I had an oatmeal raisin cookie stash, but they weren’t any left. Oopsie.
Happy Labor Day!!