I tasted these cookies in a professional competency tutorial and immediately asked MA for the recipe. They were delicious, filled with oats, chocolate chips and raisins. The recipe originally comes from AverieCooks, with one slight modification to use bread flour to make them chewier, and margarine to make them non-dairy. As well, I doubled the recipe from below to make extra, because who doesn’t want cookies that count as breakfast lying around. Yes, I believe this should count as a healthy balanced breakfast. This recipe makes about a dozen medium sized cookies.
1 large egg
1 stick margarine
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tbsp vanilla extract
1 1/2 cups rolled oats
3/4 cup bread flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1/2 cup raisins
Beat egg, margarine, sugars, and vanilla until well combined.
Combine the dry ingredients in a separate bowl (oats, flour, cinnamon, baking soda, and salt)
Scrape down the bowl and add the dry ingredients. Beat until combined.
Scrape down the bowl, add chocolate chips and raisins and mix until combined.
Roll the cookies into balls just larger than a golf ball, and place on a baking sheet. Refrigerate for at least 2 hours (and up to 5 days).
Preheat the oven to 350˚F and bake for 10-13 minutes until golden brown.