Yield: About 24-26 cookies
- 2 cups unbleached all purpose flour
- 1 1/4 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup unbleached cane sugar
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cup raisins
- 1/2 cup soy yoghurt or any Egg substitute for 2 large eggs
Preheat the oven to 350 degrees farenheit. Lightly oil or spray 2 baking sheets with vegetable shortening or line with parchment paper.
In a large bowl, combine unbleached all-purpose flour, rolled oats, baking soda, ground cinnamon, ground nutmeg and salt with a wooden spoon or whisk. Set aside.
In a seperate large bowl, and using an electric mixer, beat butter, cane sugar and brown sugar until light and fluffy, scraping the bowl as needed with a rubber spatula. Add soy yoghurt and vanilla extract and beat again.
Reduce speed to low, add 1/2 of dry ingredients to batter, and mix to combine. Add remaining dry ingredients and raisins and mix only enough to combine, scraping bowl as needed. If your kitchen is very warm or humid, cover and chill dough for 30 minutes before scooping and baking.
Using a 1/4 cup measure or a tablespoon, scoop out cookie dough and place on the prepared baking sheets, leaving enough room for cookies to spread a little, about 1 inch apart.
Bake for 15-17 minutes or until slightly firm around the edges. Do not overbake. Cookies will continue to bake for a few minutes after they are removed from the oven. Remove them from oven and allow them to sit for sometime before transferring to wire racks. Cool cookies completely before storing in an air tight container.