It’s hot out today. I hadn’t really intended to turn on the oven, but the kids devoured the granola bars I had made for lunches, so I wanted to make something for their lunchboxes. I’ve been playing around with this recipe lately, and it is delicious both with the raisins and the chocolate chips. In this recipe, I use organic cane sugar and organic butter to give this cookie rich flavor and chewy texture.
Buckwheat Oatmeal Cookies (with Raisins or Chocolate Chips)
3/4 cup (180 ml) organic, unbleached cane sugar
1/2 cup (125 ml) butter (organic, if possible), room temperature*
2 large farm fresh (or organic) eggs, room temperature
2 tablespoons (30 ml) water, lukewarm
1 teaspoon (5 ml) pure vanilla (organic, if possible)
1 1/2 cups (375 ml) organic, quick cooking, GF certified oats
1 cup (250 ml) organic, fine ground buckwheat (sift before use if using a coarser variety)
1/4 cup (60 ml) organic ground flaxseed (organic, if possible)
1 1/2 teaspoons (7.5 ml) ground cinnamon (organic, if possible), omit if adding chocolate chips
1 teaspoon (5 ml) baking soda
1/4 teaspoon (1.25 ml) sea salt
1/2 – 1 cup (125 ml – 250 ml) raisins or chocolate chips
Preheat the oven to 350F (180C)
In a small bowl, combine the dry ingredients, whisk to incorporate, and set aside.
In a large bowl, combine butter and sugar in a bowl and whisk until well combined and fluffy.
Add in eggs, one at a time, and whisk until well incorporated.
Add water and vanilla and whisk into the mixture.
Add 1/3 of dry mixture to wet, whisking until just incorporated. Repeat, adding the next third, and then the final third.
Add the raisins or chocolate chips, and fold in with a spatula.
Using a two inch (5 cm) ice cream scoop, or spoon, drop two inch (5 cm) balls of dough onto a parchment lined baking sheet.
Bake for 12-14 minutes.’
Makes approximately three dozen (36) cookies.