Oatmeal Raisin Cookies

Is there anything better then tea, a back garden, a new book and cookies warm right out of the oven? I’m not sure that there is. We’ve had a couple of beautiful days and I am soaking up as much sunshine as I can.
 Oatmeal cookies and tea (or milk!) are a match made in heaven. So simple and quick to make with so few ingredients. You can’t ask for much more then that. When the summer heat starts up you really don’t want to spend a lot of time over a hot and sweaty stove so the less bake time the better!
I made half the cookies with raisins and half without because the Boyfriend doesn’t like raisins. I know, crazy right? It just meant that my half was chock full of raisins which is all the better. There are two kinds of oatmeal cookies the chewy kind and the crunchy kind. These are the chewy kind, which in my opinion is infinitely better. A little hint of nutmeg gives them an extra boost of flavour.
I used coconut cream (you know when you leave coconut milk in the fridge and it solidifies? That stuff.) and it added a density to the cookie that I really enjoyed, there was no coconut flavour which was good but I might add some coconut flakes next time for some added deliciousness. I grabbed my warm cookie headed out into the garden and started in on “The Children’s Book” by A.S. Byatt. So far I highly recommend it!
Oatmeal Raisin Cookies
1/3 cup coconut cream
2 tbl ground flax seeds
2/3 cup brown sugar
1/3 cup sunflower oil
1 tsp pure vanilla extract
3/4 cup flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
1 1/2 cups quick cooking oats (not instant)
1/2 cup raisins (or however much you like!)
Directions
Pre-heat the oven to 350
Whisk together the coconut cream and the ground flax seeds
Add brown sugar and mix together until it becomes caramel like
Add the sunflour oil and vanilla extract
Mix together the dry ingredients and add them to the wet
Fold in the raisins
Bake for 10-12 minutes
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