Today, as we picked my eldest up from school, we walked past the small school kitchenette on our way to the playrooms. Apparently, Thursdays are when the cooking club decides to join and today’s I only noticed that because of the divine smell that was coming from their oven. My little girl couldn’t resist the involuntary reflex to walk into the kitchen, and I was immediately enticed to making cookies at home once we got back.
A yummy after-school snack, the cookies were also a good idea since my husband has his intense workout session at the gym on Thursdays, so I decided for a robust post-workout high-protein oatmeal & raisin cookie! Granted it’s not the version of the ultra fitness cookie with oats, avocado & protein powder the Internet recommends, it’s still a great option for me, somewhere in between my girls’ sugary tooth and a hearty post-workout snack.
For the Cookie Dough
- 1-3/4 cups (210g) of flour
- 3/4 teaspoon of baking soda
- 3/4 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1 cup (230g) of butter, softened
- 1/4 cup (50g) of white sugar
- 1-1/2 cups (300g) of packed brown sugar
- 2 large eggs
- 2-1/2 teaspoons of vanilla extract
Preheat the oven to 350°F (180°C). Grease or line 2 cookie sheets. Whisk the flour, baking soda, baking powder, salt, ground cinnamon, & ground nutmeg. In a large separate bowl, blend the butter, white sugar, brown sugar, eggs, and vanilla. Whisk until well blended. Stir in the flour mixture, and add the raisins & rolled oats.
Shape the dough into generous 1-1/2 inch balls and place about 2 inches apart on the cookie sheets. Flatten the balls into 1/2-inch-thick rounds. Bake until the cookies are lightly browned all over, about 12 minutes for a soft chewy inside. Let stand briefly, then remove to rack to cool.