Chewy Spicy Raisin Oatmeal Cookies (c/o Sask Mustard)

Ingredients:

Flour mixture

  • 2 cups / 500 ml all purpose flour
  • 1 tsp / 5 ml baking soda
  • 1 tsp / 5 ml baking powder
  • 1 tsp / 5 ml kosher salt
  • 2 tbsp / 25 ml yellow mustard seed

Cream mixture

  • 1 cup / 250 ml unsalted butter, softened
  • 1 cup / 250 ml granulated sugar
  • 1 cup / 250 ml packed brown sugar
  • 2 large eggs
  • 2 tsp / 10 ml vanilla
  • 3 tbsp / 45 ml honey mustard

Oatmeal mixture

  • 3 cups / 750 ml oats (not instant)
  • 1 1/2 cups / 375 ml raisins
  • 1 cup / 250 ml unsweetened shredded coconut

Directions:

  • Preheat oven to 350°F (180°C).
  • Whisk together flour, baking soda, baking powder, salt and mustard seed. Set aside.
  • Combine butter, sugars, eggs, vanilla and honey mustard with hand mixer on low. Increase speed to high and beat until fluffy and colour lightens.
  • Stir flour mixture into creamed mixture until no flour is visible. (Over-mixing results in a tough cookie.)
  • Add oatmeal mixture. Stir to incorporate.
  • Drop tablespoons (15 ml) of batter 2 inches (5 cm) apart onto baking sheet, sprayed with non-stick cooking spray.
  • Bake 11-13 minutes on centre rack until golden and cookie is still moist beneath cracks on top.
  • Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to wire rack to cool.
  • Store in airtight container for up to 3 days or freeze up to 3 months.

Prep Time: 30 minutes
Serves: 24 (1 cookie/serving)

Per serving (58.99 g): 248.37 Calories, 4.05 g protein, 33.61 g
carbohydrate, 2.24 g fibre, 17.03 g sugar, 11.86 g fat, 7.32 g saturated
fat, 0.33 g trans fat, 37.07 mg cholesterol, 185.07 mg sodium. Source