Raspberry Oat Cookies

recipe from sallysbakingaddiction.com

Some of these steps for this recipe may sound a little nit-picky, but it will help ensure that your batch of cookies turns out as delicious as it should!  (p.s. sorry for the hiatus)

SIDE NOTE:  I doubled this recipe and it made ~40 cookies, so under ingredients I'll put side by side how much to do if you want to do the recipe with normal quantities!

I N G R E D I E N T S

--1 cup (2 cups) instant oats measured correctly!!

--3/4 cup (1 1/2 cups) whole wheat flour measured correctly!!

--1 1/2 tsp. (3 tsp.) baking powder

--1/2 tsp. (1 tsp.) cinnamon

--1/8 tsp. (1/4 tsp) salt

--2 tbsp. (1/4 cup) coconut oil, melted

--1 (2) large egg, room temperature

--1 tsp. (2 tsp.) vanilla extract

--1/2 cup (1 cup) honey

--6 tbsp. (3/4 cup) fresh raspberries

--Preheat the oven to 325 before getting started.  To make your own instant oats if all you had was old fashioned (me), pulse them in a food processor about 5 times and you're golden!  

 --In a large bowl, CAREFULLY measure out your oats before tossing into the bowl.  The technique I like to use is to scoop out the quantity and then level it off with a knife instead of packing it down.  This will help with your consistency!!

--Next, measure out your flour as carefully as you did with the oats and dump it into the same bowl.

--Next comes the baking powder, cinnamon, and salt, and stir together.

--In a separate bowl pour in the melted coconut oil, vanilla, and egg(s).

 --Pour in the honey and mix together until it's an even consistency.  Then add the wet ingredients to the oat/flour mixture and stir until just combined.

--I promise I didn't forget about the raspberries!  Dice those beauties up nicely until they're the consistency you desire.

 --Fold the berries into the bowl and stir until they are evenly distributed.

 --IMPORTANT STEP!  Place plastic wrap over the dough so that the surface is touched by the wrap, and chill for at least 30 minutes, an hour if possible.  This is important because the raspberries will emit juices while baking and the cookies need a little extra help keeping their shape!

 --After the chilling stage, scoop ~tablespoon size mounds onto a parchment-lined baking sheet and press down on each cookie, flattening it a bit.

 --Bake for 13-15 minutes, and then pull them out of the oven and continue to let them cook on the baking sheets for another 15 minutes before transferring them to a cooling rack

 --Since my cookies were bite size (big bites), I pulled them out on the early side (13 minutes) and they kept their shape nicely.

--The beautiful bits of raspberries cause the shapes of the cookies to be more rustic-looking, which is perfect because who wants a perfectly round cookie??

 --If stored in an airtight container, these can last up to a week while still staying soft!......if they last that long!

XOXO