Make Some Yummy Homemade RASPBERRY OATMEAL COOKIES (Video)

Follow these steps to make these fantastic cookies:

Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. 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.)




Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.




Drop the cookie dough into 15 rounded scoops onto the prepared 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 extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.




• 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!

Amy shows how to put everything together the the video (substituting raisins for the raspberries in this case) to make one of her healthy soft & chewy oatmeal cookie recipes:

Source: Amy Atherton