I own entirely too many cookbooks. It’s bordering on an obsession really. Over time the cookbooks have begun to take over my office and slowly but surely other books have found their way elsewhere in the home. I read cookbooks before bed. I look for inspiration and truthfully beautiful pictures. I like the stories behind certain meals and particularly delight when I find a book which has wit and wisdom alongside tasty food options. One such book that I rely on constantly is Isa Does it by Isa Chandra Moskowitz. The food is delicious. Her introductions to recipes are friendly and accessible. It feels as though you’re cooking alongside her in many ways. I love this book.
I found myself reaching for this book once more around 9 am this morning. It was a grey spring day here. The rain was falling and while that’s good for snow removal, it does little to enliven the spirit. Isa Does it has the perfect recipe for days like today. Called ‘Jumbo Oatmeal Raisin Cookies’ in the book for good reason, one cannot go wrong with this recipe. I’ve made a few adjustments over the many times I’ve made these but the recipe is hers. If you’re looking for a gateway book into healthy plant based living, give this one a try. The recipes are a great mix of familiar and new and the dessert section is to die for.
Here’s the recipe (as I’ve adapted it) as a bit of a sneak peak:
1/4 c canola oil
1/3 c packed brown sugar
1/4 c granulated sugar
1/4 c unsweetened applesauce
1 tbsp ground flaxseed
1 tbsp vanilla extract
1/2 c whole wheat pastry flour
1/2 tsp baking soda
1 tsp cinnamon
1 1/2 c old fashioned oats
3/4 c raisins
Preheat the oven to 350 degrees.
Line two large baking sheets with parchment paper or spray. Whatever your pleasure.
In a large bowl whisk together the oil, sugar, applesauce and ground flaxseed until very smooth. This may take a while. Add in the vanilla once the desired texture is reached.
Add the flour, baking soda, cinnamon and salt to the bowl stirring again until a smooth texture is reached. Add in the oats and raisins and continue mixing until the raisins and oats are covered and blended together nicely.
Using a 1/4 c measuring cup, scoop cookie dough onto the sheet and flatten each cookie a bit with your hands. Place 5-6 cookies on a sheet spread a good distance apart.
Bake for 12-14 minutes until the edges are lightly brown.
Remove from oven and let sit for 5 minutes. Enjoy!
These cookies are delicious warm but do not hold together until cool. If you indulge before they are completely cool they may fall apart. I warned you so it’s not my fault if it happens to you! It happens to me all the time, I just use a plate.
You can transfer to a cooling rack if you have one but I’ve also let them sit on the pan and nothing terrible happens. It’s all good.
If you don’t have canola oil you can sub in softened earth balance butter as well. I’ve done this many times and it is equally delicious.
Don’t over cook them so they stay nice and chewy.