These cookies turned out pretty good! I was a little concerned when scooping them and putting them on the cookie sheets because they seemed really wet and crumbly. But, they are tasty! Egg, milk and dairy free, of course!
1 cup canola oil
1 cup packed brown sugar
2 eggs (I use 1/2 tsp baking powder and 2 tbsp water for each egg called for)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups rolled oats
1 cup raisins
Mix in a large bowl, canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg. Stir into the bowl. Mix in the oats and the raisins last. Drop by rounded spoon onto cookie sheets.
Bake for 10 to 12 minutes in the 350 F oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
*I use parchment paper on my cookie sheets, makes for super easy cookie removal and cleanup!* I also left my cookies in for approximately 15 minutes, I wanted them a bit crispier and they turned out wonderfully!
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