Orange-Spiced Oatmeal Raisin Cookies
Fresh orange juice and zest are used to add moisture to the raisins in these spiced oatmeal cookies, as well as a little extra sweetness and flavor. Enjoy these cookies as a dessert or snack. If you like, dip them into soymilk, tea, or coffee.
1/4 cup raisins
zest of 1/2 medium orange (1 to 2 tablespoons)
juice of 1/2 medium orange (3 to 4 tablespoons)
3 tablespoons nonhydrogenated margarine
3 tablespoons unbleached cane sugar
or 3 tablespoons beet sugar
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1/3 cup whole wheat pastry flour or 1/3 cup spelt flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Place the raisins, orange zest, and orange juice in a small bowl and let rest for 30 minutes to plump the raisins. Preheat the oven to 350 degrees. Lightly oil a cookie sheet or line it with parchment paper (for easier cleanup) and set aside.
Place the margarine, sugar, and vanilla extract in a medium bowl and stir until well combined. Add the raisin mixture, rolled oats, flour, baking soda, cinnamon, and ginger and stir until well combined to form a soft dough.
Portion the cookie dough by tablespoonfuls onto the prepared cookie sheet, spacing them 2 inches apart. Flatten each cookie slightly with wet fingers.
Bake for 12 minutes or until golden brown on the bottom and around the edges. Allow the cookies to cool on the cookie sheet for 2 minutes before transferring them to a rack to cool completely.
Stored in an airtight container at room temperature, Orange-Spiced Oatmeal Raisin Cookies will keep for 5 to 7 days.
Variations: Substitute other varieties of dried fruit, or add chopped nuts or seeds.