Rustic Whole Grain Oatmeal-Raisin Delights

1. Oven Preparation

Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lightly greasing them to ensure your cookies can be easily removed after baking.

2. Wet Ingredients

In a capacious bowl, whisk together the oil, brown rice syrup, your choice of rice or soy milk, brown sugar, and vanilla extract until the mixture is homogenous and smooth.

3. Dry Mix

Over the same bowl, sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Mix these dry ingredients with the wet mixture just until a cohesive dough forms, being careful not to overmix.

4. Oats and Raisins

Gently fold in the oats and raisins, distributing them evenly throughout the dough.

5. Shaping

Scoop up the dough and roll it into walnut-sized balls, approximately 1 heaping tablespoon each. Place these on the prepared baking sheets, spaced about 2 inches apart to allow room for spreading.

6. Flatten

Gently press down on the tops of the cookies with your fingers or a glass bottom dipped in water to prevent sticking, giving them a slightly flattened shape.

7. Baking

Slide the baking sheets into the preheated oven and bake for 10 to 12 minutes, or until the cookies have spread and taken on a light golden hue.

8. Cooling

Once baked, remove the cookies from the oven and allow them to rest on their baking sheets for about 2 minutes. Afterward, transfer them to a wire rack to cool completely.

9. Storage

Once fully cooled, store the cookies in an airtight container to maintain their chewiness.