Today is national Oatmeal Day folks! We all know how healthy oatmeal is for us. Low in calories and full of fiber among other good things, oatmeal stabilizes blood sugar, helps lower bad cholesterol, and keeps your heart healthy. So when my mom asked me if I would make her oatmeal raisin cookies so she could take them to work as a healthy snack how could I say no. And how could I just make your run of the mill oatmeal cookies from the recipe on the back of the box?
I decided to go with a South Pacific theme, so to speak. Ever hear of the Silk Road and the Spice Islands? Spices found in traditional oatmeal cookies, like cinnamon and nutmeg, originate from the area. Places like Indonesia and India and a number of tiny islands scattered among the many archipelagos. What better compliment to these spices than other local ingredients like coconut and Thai Basil?
It worked out fantastically! The warm spices, the distinctly different chewy textures of the oatmeal, raisins, and shredded coconut, and the vibrant freshness of the Thai Basil…so familiar yet so different. The ultimate test, though, was of course my mom. She loved them. Wohoo!
Oatmeal Raisin Cookies With an Exotic Twist
Makes 2 to 3 ½ dozen cookies depending on spoon size
- 1/2 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut oil, solid form
- 1/2 cup (packed) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old fashioned or rolled oats
- 1/2 cup raisins
- ½ cup shredded coconut
- 1-2 tablespoons finely chopped Thai Basil
*As needed. If your cookie dough is too dry, add 1 tablespoon milk until you reach your desired dough consistency. I added about 3 myself.
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together flours, oatmeal, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a large bowl, cream together the coconut oil, sugar, egg, and vanilla until smooth.
- Add flour mixture to the wet ingredients and stir to combine.
- Fold raisins, shredded coconut, and the thai basil into the cookie dough.
- Scoop dough (appx 1 tablespoon) onto a parchment lined baking sheet about an inch apart and bake 15-17 minutes, or until lightly browned, rotating baking sheets halfway through to ensure even baking.
- Allow the cookies to cool on the baking sheet for about five minutes before transferring to a rack to cool completely.