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Double Oatmeal Cookies




Source of Recipe


Mani’s Bakery in Los Angeles


List of Ingredients




1 3/4 cups oat flour*
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup fruit juice reduction
6 tablespoons canola oil
1 1/2 teaspoons vanilla
1 cup raisins
1 cup walnuts, chopped




Recipe



Line two cookies sheets with parchment paper or a silpat for easier cleanup.

In a large bowl, whisk together the oat flour, rolled oats, baking powder, baking soda, cinnamon and salt. Make a well in the center.

In another bowl, whisk together the fruit juice reduction, oil and vanilla till combined. Pour into the well and mix with a wooden spoon. Stir in the raisins and walnuts. Cover and refrigerate until firm enough to scoop, about one hour.

Preheat the oven to 35o degrees.

Drop the dough by the large tablespoonfuls onto the prepared sheets, spacing about 2 inches apart. Bake until the edges are lightly browned and the cookies feels firm in the center when pressed gently with your finger, about 10 to 12 minutes. Halfway through baking, rotate the cookies from top to bottom and front to back to ensure even baking.

Makes about 2 1/2 dozen cookies