Egg-Free Oatmeal-Raisin Cookies

Yield:
5 dozen

No eggs? No problem. Even discerning eaters won't be able to taste the difference between these treats and traditional oatmeal cookies. This recipe adapted fromMartha Stewart's Cookies.

Ingredients

  • 3 cups old-fashioned rolled oats

  • 1 cup plus 2 tablespoons all-purpose flour

  • ½ cup toasted wheat germ

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon ground cinnamon

  • ½ teaspoon coarse salt

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 cup granulated sugar

  • 1 cup packed light-brown sugar

  • 2 tablespoons ground flaxseed meal

  • 6 tablespoons warm water

  • 1 teaspoon pure vanilla extract

  • 1 ½ cups raisins

Directions

  1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.

  2. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.

  3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.

  4. Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

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