I absolutely ADORE Kashi's Oatmeal-Raisin cookies. You know the big soft ones that taste like the best health food you've ever eaten? The problem is, in our home, the $3.50 box of 8 cookies lasts less than 24 hours. Therefore, I've gallantly 'morphed' other oatmeal-raisin cookie recipes into one that I think is a pretty darn good imitation! Enjoy!
13 cup soy/almond/dairy milk
2 tbsps flax seeds (ground or milled)
1/2 cup brown sugar (more if you'd like)
13 cup oil
1 tsp vanilla extract
34 cup whole wheat flour (or all purpose)
12 tsp cinnamon
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18 tsp ground nutmeg
14 tsp baking soda
14 tsp salt
1 12 cups quick-cooking oats
12 cup raisins/dried cranberries (mix of any dried fruit), chopped
1/4 cup almonds, chopped
dark chocolate chips (optional)
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| 1 | In a large bowl use a fork or wisk to vigorously mix together the milk and flax seeds. Add in the sugar and oil and mix for about 2 minutes until it reaches a caramel colour. Mix in vanilla extract. |
| 2 | Sift in flour, spices, baking soda and salt. Fold in oatmeal, chopped dried fruit, and chopped almonds. |
| 3 | Drop dough in generous tbs onto a paper-lined (or greased) baking sheet, about 2 inches apart. Flatten the tops a bit. |
| 4 | Bake for 9-11 minutes in the preheated oven at 350°F/180°C. |
| 5 | Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. |
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