Note from Amy's Healthy Baking blog: Lightly spoon each into the measuring cups, and level with a knife. Do NOT stick the measuring cup into the container and scoop them out. You’ll end up with 1.5 times as much, which will dry out your cookies and leave them crumbly.
No one wants dry and crumbly cookies. Measure correctly.
Raspberry Oatmeal Cookies
These are the softest
& chewiest oatmeal cookies you’ll ever make, and the fresh raspberries add
an irresistible sweetness and subtle tartness. Store any leftovers in an
airtight container on the counter for up to a week—if they last that long!
Yields: 15 cookies
·
1 cup (100g) instant
oats
·
¾ cup (90g) whole
wheat or gluten-free* flour
·
1 ½ tsp baking powder
·
½ tsp ground cinnamon
·
⅛ tsp salt
·
2 tbsp (28g) coconut
oil or unsalted butter, melted
·
1 large egg, room
temperature
·
1
tsp vanilla extract
·
½ cup (120mL) honey
·
6 tbsp (53g) fresh raspberries,
diced
1.
In a medium bowl,
whisk together the oats, flour, baking powder, cinnamon, and salt. In a
separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the
honey until thoroughly incorporated. Add in the flour mixture, stirring just
until incorporated. Fold in the raspberries. Chill the dough for at least 30
minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the
entire surface of the cookie dough.)
2.
Preheat the oven to
325°F, and line a baking sheet with parchment paper or a Silpat.
3.
Drop the cookie dough
into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours,
flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet
for at least 15 minutes before turning out onto a wire rack.
Notes: It’s incredibly important to measure both the
oats and flour correctly, using the spoon-and-level method described in the
links above. If scooped from the container using the measuring cup, you’ll end
up with 1.5 times as much, which will dry out your cookies and make them
crumbly.
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.
Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.
If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
-Kelli
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