Oatmeal Cookies

Recipe: Oatmeal Raisin Cookies


3 Cups Glynis’ Kitchen Scratch Mix

1 TSP baking soda

1 TSP Salt

1 Cup unsalted butter, soften

1 Cup brown sugar

1 TBL vanilla extract

1 TSP of cinnamon

½ TSP each of nutmeg, and allspice

2 Large Eggs

3 Cups Old Fashion Oats (1 Cup should be pulsed in blender until powdered)

1 Cup raisins (freeze them and then chop raisins in half)


Directions:  Preheat oven to 350 degrees F.

Combine Glynis’ Kitchen Scratch Mix, baking soda, salt, cinnamon, nutmeg, and allspice in a separate large bowl and set aside.

Using a hand or stand mixer, beat softened butter and brown sugar until creamy.  Add eggs in one at a time, beating well after each addition.  Add in the vanilla extract and mix until incorporated.

Gradually add in Glynis’ Kitchen Scratch Mix mixture that has been set aside, mixing slowly.  Once incorporated and smooth, scrape down the bowl and attachments using a wooden spoon or spatula.  Stir in the 1 Cup of Oats that has been pulsed to a powder, then stir in the other 2 Cups of Oats.

Sprinkle in half of the chopped raisins.  Continue to stir with the spatula until well incorporated.  Sprinkle in the other half and stir until well incorporated.

Scoop the batter onto a greased cookie sheet or one that is lined with parchment paper (8 scoops to a pan, staggered; they will spread).

Flatten out each scoop to 2-3 inches in diameter (use a non-stick spray to the back of a metal spatula).

Bake for 12-15 minutes or until the cookies are golden brown.  Cool in the baking sheets for 3 minutes and then remove each cookie to complete cooling on a rack.