When measuring flour, we spoon it into a dry measuring cup and level off the excess. Store in an airtight container at room temperature for up to 3 days. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.īake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Stir in the oats, raisins and walnuts with a rubber spatula. Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Beat in the eggs 1 at time until blended, then beat in the vanilla. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.īeat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. So glad I came upon your blog.Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Success! It was delicious! Now, I’ve got to go through the rest of your sweets and see if there are more like these that I can either make straight-way or adapt a few ingredients to make the recipe completely heart healthy (yep! NO oils of any kind meaning those that come from chocolate bits -can use cocoa – no nuts, soy, nut butters). When I happened upon this recipe I knew I had to try it. I have one cookie that I fall back on and make it a couple of times a month and two cakes that are really good. Now, having said that, I’ll admit that desserts/sweets are tough… just not that many tasty recipes. Most people think that’s impossible, but we really enjoy not only the food, but the benefits from it. I now cook strictly using no oils/nuts/soy/meat/dairy. The dietary lifestyle has given him excellent cardiac reports and he’s off ALL prescription heart meds which is pretty much unheard of. I started reading and ended up with Dr Esselstyn’s Prevent and Reverse Heart Disease book which changed our lives, all for the good. After a couple of stents he came home from the hospital fine, but I knew it was time to take a long hard look at our food intake. Long story/short, he had a 15% chance of living.
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Hi Natalie! Two years ago this past January my husband had what’s known as a widowmaker heart episode.
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I love the extra level of crunch they add. I used One Degree Organic’s Ancient Maize Flakes in these cookies because that is my favorite flake cereal. I love all the cereals One Degree Organic makes (don’t even get me started on the cacao crisps > Click Below To Pin <<< Plus it just fits with the breakfast theme.Ĭornflake oatmeal cookies have been a thing in my house since forever. The textural mishmash of the oats and the cornflakes, it’s good stuff I tell you.
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Have you ever put cornflakes in your oatmeal cookies? I know they are supposed to be OATmeal cookies, but cookies are more exciting with flakes in on the fun. It’s too close too call, we’ll have to eat Oil-Free Oatmeal Raisin Cookies all day long! Oatmeal raisin cookies are one of those foods that blurs the line between breakfast and dessert.