Oatmeal Raisin Cookies

Soft in the middle and crispy on the outside. These really are the perfect oatmeal raisin cookies. They're easy to throw together and require nothing more than what you might normally have on hand.

Makes 18 cookies

Ingredients

2 tbsp ground flax

6 tbsp water

1 1/2 all purpose flour

3 cups oats

1 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

3/4 light brown sugar

1 cup vegan butter - I used Earths Balance

1 tbsp vanilla extract

1 cup raisins

Directions

1. Line a large baking sheet with parchment paper and preheat the oven to 350 Fahrenheit (175 Celsius).

2. In a small bowl, mix together the ground flax and the water and let this sit for about 20 minutes. This will be used as our egg replacement.

3. In a medium bowl, cream together the butter, light brown sugar and vanilla.

4. In a large bowl, mix together the dry ingredients - flour, oats, cinnamon, salt and baking soda.

5. Add the flax egg to the butter mixture and combine.

6. Next, add the butter mixture to the oats mix together, adding the raisins in once combined.

7. Scoop the mixture onto the baking sheet, leaving about a 1/2 inch in between each cookie. I used an ice cream scoop which holds about 2 tablespoon worth of cookie dough.

8. Bake for 25 minutes.

9. After you remove them from the oven, let them cool for about 10 minutes before serving.

Tips

• You can freeze this cookies for up to a month.

• These cookies are pretty thick. For thinner cookies, use and 1/8 cup of butter when making the batter and when dividing the batter onto the baking sheet, use the back of a spoon to gently flat the cookie dough.

• Feel free to sub the raisins for chocolate chips.