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Prep Time: 15 Minutes Cook Time: 19 Minutes |
Ready In: 34 Minutes Servings: 24 |
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A small batch of wheat free chewy cookies. The ground raisins make it extra moist and sweet. Unbaked cookie dough balls freeze well. Ingredients:
6 tablespoons butter, room temperature |
1/3 cup sugar |
1/2 cup powdered milk |
1/4 cup walnuts |
3/4 cup raisins, divided |
1 tablespoon molasses |
1 teaspoon vanilla extract |
1 egg |
2 cups oatmeal, divided |
1/4 teaspoon baking soda |
Directions:
1. In a food processor, combine sugar, powdered milk, walnuts and 1/4 cup raisins.
2. Blend until nuts and raisins are chopped fine.
3. Cream butter and sugar mixture.
4. Stir in molasses, vanilla extract and egg.
5. Process half of the oatmeal with the baking soda until it resembles coarse flour.
6. Stir all of the oatmeal into the creamed mixture.
7. Add the remaining 1/2 cup of raisins.
8. Place tablespoon size balls on cookie sheet.
9. Bake at 325 for 17-19 minutes.
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