When it comes to oatmeal cookies, there are a variety of opinions on how that cookie should be made. Some like them crisp, others like them soft and chewy. Some like them with raisins and some like them with chocolate chips.
If you’re a crisp cookie fan, we’ve got just the recipe for you. We love a crisp oatmeal cookie that serves well with a glass of milk or mug of coffee or tea. Ours include raisins, but feel free to sub with chocolate chips if those are your preference. Our cookie base starts with our Farmhouse Pancake & Waffle Mix and we think that’s what sets them apart from your standard oatmeal cookie. You can taste the rich vanilla flavor of the malted flour, as you do when you make our pancakes.
To make them even better, we added our Farmhouse Oatmeal to the mix. These steel cut oats make the cookie batter hearty, with a texture that’s pretty hard to resist.
- 2 ¼ cups Stonewall Kitchen Farmhouse Pancake & Waffle Mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1/3 cup molasses
- 1 teaspoon Pure Vanilla Extract
- 2 cups Stonewall Kitchen Farmhouse Oatmeal
- 1/2 cup chopped nuts
- 1 cup golden raisins
- Preheat oven to 350°F. Line cookie sheets with non-stick parchment paper.
- In a large bowl, stir together Farmhouse Pancake & Waffle Mix, baking soda, baking powder, cinnamon and salt.
- In another bowl, cream together butter, sugar, eggs, molasses and vanilla.
- Gradually add dry ingredients to creamed mixture.
- Mix in Farmhouse Oatmeal, nuts and raisins.
- For each cookie, drop a heaping Tablespoon onto the prepared cookie sheets, two inches apart.
- Bake for 10-12 minutes. Let cool slightly before removing from pan. Cool completely on a rack.