Overloaded Oatmeal Cookies

Do you want to know a secret? 

Okay, it's not really that exciting but here goes: 

Before this recipe, I had never hand made oatmeal raisin cookies. 

Looking back on my life, I can't exactly blame myself.

 I have avoided oats in almost every form up until this last year or so.

 Let's just say that being forced to eat oatmeal left some bad memories and leave it at that.

One look at this recipe on the back of the Raisnets bag and I knew I had to make them.

Of course, I needed some way to justify the caloric monsters so I made some of them "jumbo" sized

to give to my dad for his birthday this past week. 

I made the rest of them smaller and surprisingly, there are still some in the kitchen.

These cookies are really, really tasty. 

Writing this blog is really making me want to go get one and a glass of chocolate milk.

Must. Resist. Temptation.

What you'll need:

• 1.25 cups whole wheat flour
• 1 tsp baking soda
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 1 cup coconut oil
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla
• 2 large eggs
• 3 cups oats
• 1 bag of Raisinets - I used dark chocolate
• 1 cup chopped walnuts

What you'll do:

1. Preheat oven to 375F.
2. Combine first 4 ingredients in a bowl and set aside.
3. Cream butter, sugars and vanilla. Add in eggs one at a time.
4. Gradually beat in flour mix.
5. Stir in oats, Raisinets and walnuts.
6. Drop cookie dough onto baking sheets according to your preferred size.
7. Bake for 9-11 minutes, cool on sheets for 2 minutes and then transfer to wire wracks to cool completely.

There you have it folks, a seriously delicious recipe for Oatmeal Raisin Cookies.

If you need to justify making them, just tell yourself that they're okay because they have 

wheat flour instead of white, coconut oil instead of butter and that oats are good for you!

Happy baking!

Lauren