I’ve made these cookies twice and they are exceptionally delicious. The recipe is adapted from the one that comes on the back of the Sun-Maid Raisin package. I will put the original recipe and then add my changes, which omits white and brown sugar and uses maple sugar and honey instead. One of my students – a regular sugar eater – tasted these cookies the other day and suggested that I start selling them commercially. They are exceptionally good – at least the version I make.

Here’s the recipe:

3/4 cup butter or margarine, softened (I used 1/2 cup butter)
1 cup firmly packed brown sugar (I used 3/4 cup honey)
1/2 cup white granulated sugar (I used 3/4 cup maple sugar)
1 egg
I teaspoon vanilla
1 cup all-purpose flour (I used unbleached white whole wheat flour)
I teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups rolled oats, uncooked (I used steel-cut whole grain oats: Coach’s Oats from Costco)
1 cup Sun-Maid Raisins*

How to make it:

Heat oven to 350 degrees F. Grease cookie sheets.
Combine butter, white sugar (or honey), brown sugar (or maple sugar), egg and vanilla; beat until well blended; set aside.

Combine flour, cinnamon, baking soda and salt. Add to butter mixture; mix well. Stir in oats and raisins. Drop by tablespoonfuls on greased cookie sheets.

Bake in upper third of oven at 350 degrees F for 12 minutes. Remove from cookie sheets; cool on wire racks.

*(Note: This recipe calls for Sun-Maid Baking Raisins. If your raisins aren’t soft, you can plump them for a few minutes in warm water and drain well before using in the recipe.)

Try these and let me know what you think. I have to ration myself on my intake, they are so good.

Happy eating.