I’m back with a new recipe! I’ve barely been baking these last few months, and while I’m always coming up with recipes I want to share here, life has just been getting in the way. I’ve been blogging on and off for over 7 years now! At times I find myself posting weekly, while other times I take longer breaks. I started this journey to share my baking journey with family and friends without a plan of where I wanted it to take me. I still don’t have a clear idea, I do know that I love creating delicious dessert recipes to share and that is what I hope to focus on for a bit. I’ve been pretty unmotivated in the baking department lately, but sharing this (my thoughts and my recipe) feels really good. I hope you like this dairy free, easy, quick, delicious recipe for oatmeal raisin cookie sticks. It’s a great alternative for those who don’t love chocolate or simply need a break. Is that even a thing? These cookie sticks are sweet, crispy and chewy. Plus, they freeze great! The key to these or any recipe that calls for raisins, is to soak them in boiling water before mixing them into the dough. The hot water plumps the raisins right up and keeps them moist inside the cookie sticks. Just make sure to strain the water out of the raisins before using them.
- ½ cup oil
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 cup flour
- 1¼ cups old fashioned oats
- 1 tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup raisins
- Boil some water and pour over the raisins, set aside.
- Preheat oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper and set aside.
- In a mixer fitted with the paddle attachment, mix the oil with the sugars. Add in the egg and vanilla and stir to combine.
- Add the flour, oats, cinnamon, baking powder, baking soda, and salt and stir to combine.
- Strain the water out of the raisins and add the raisins to the mixer. Stir to combine.
- Divide the batter between the 2 baking sheets. Spread the batter out to form a rectangle about 12 inches long by 3 inches wide. The batter will be sticky, use a spatula to spread the batter.
- Bake for about 20 minutes until the edges begin to brown. The batter will puff and spread.
- Remove from the oven and carefully slice into about 12 cookie sticks.
- Allow to cool completely. Once cool, slice the sticks once more to separate.