OATMEAL RAISIN CHILI COOKIES
SERVES 18 LARGE COOKIES
1 cup (128 g/4.5 oz) unbleached all-purpose flour
1⁄2 tsp (2.5 g/0.09 oz) baking soda
1⁄2 tsp (1.5 g/0.05 oz) kosher salt
1 tsp (2 g/0.07 oz) ground cinnamon
1⁄2 tsp (1 g/0.03 oz) ground cloves
1⁄2 tsp (0.5 g/0.017 oz) freshly grated nutmeg
1⁄2 tsp (1 g/0.03 oz) chili powder
3⁄4 cup (170 g/6 oz) vegan butter
1 cup (216 g/7.6 oz) light brown sugar
1⁄2 cup (100 g/3.5 oz) Sucanat
1 tsp (5 g/0.17 oz) vanilla extract
1⁄2 cup (121 g/4.3 oz) soy milk
3 cups (240 g/8.5 oz) old- fashioned rolled oats (not quick- cooking)
1 cup (140 g/5 oz) black raisins
NUTRITIONAL VALUES
Calories: 155kcal
Fat: 2.6g (0.3g S.Fat)
Carbs: 27.8g
Protein: 4.2g
Sugar: 10.4g
Sodium: 168mg
METHOD
Position 2 racks near the center of the oven and preheat the oven to 180°C/350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, combine the flour, baking soda, salt, and spices. Place aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, Sucanat, and vanilla on high speed for 2 minutes, or until smooth and light. Reduce the speed to low and blend in the soy milk, scraping down the sides of the bowl as needed (the mixture may separate and appear curdled at this point, which is okay). Mix in the dry ingredients gradually, just until combined. Mix in the oats and raisins just until combined.
Scoop 3 tbsp batter (I use a 1 1.2-ounce ice cream scoop) rolled into a 2-inch ball. Place the dough on one of the baking sheets that has been prepared and flatten it slightly with your palm (wet your palm first to prevent it from sticking). Place 6 discs of dough on each sheet, spacing them 3 inches apart, and bake for 18 to 22 minutes, rotating the sheets halfway through baking, or until the cookies are nicely browned but still soft on the inside. (If you like your cookies crunchy, bake them for 2 to 4 minutes longer.) Cool the cookies for 10 minutes on the baking sheet on a wire rack before transferring to the wire rack to cool completely.
In a medium mixing bowl, combine the flour, baking soda, salt, and spices. Place aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, Sucanat, and vanilla on high speed for 2 minutes, or until smooth and light. Reduce the speed to low and blend in the soy milk, scraping down the sides of the bowl as needed (the mixture may separate and appear curdled at this point, which is okay). Mix in the dry ingredients gradually, just until combined. Mix in the oats and raisins just until combined.
Scoop 3 tbsp batter (I use a 1 1.2-ounce ice cream scoop) rolled into a 2-inch ball. Place the dough on one of the baking sheets that has been prepared and flatten it slightly with your palm (wet your palm first to prevent it from sticking). Place 6 discs of dough on each sheet, spacing them 3 inches apart, and bake for 18 to 22 minutes, rotating the sheets halfway through baking, or until the cookies are nicely browned but still soft on the inside. (If you like your cookies crunchy, bake them for 2 to 4 minutes longer.) Cool the cookies for 10 minutes on the baking sheet on a wire rack before transferring to the wire rack to cool completely.
RECIPE NOTES
Rolled oats are high in nutrients such as vitamin E, iron, zinc, selenium, magnesium, and copper. Using rolled oats in baking recipes is an easy way to sneak in extra fiber while also adding texture and chewiness to cookies and bars.
