1 cup coconut oil, room temp, not melted, or use room temperature butter
1 cup brown sugar
1/2 cup coconut palm sugar (for the bomb cookies) otherwise: 1/4 cup white sugar
2 eggs, well beaten
3 teaspoons vanilla
1-1/2 cups Avena Pane Country Oat Bread Mix
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 cups oatmeal (quick cooking or old fashioned, not instant)
1 cup raisins
1 cup of bittersweet chocolate chips (optional)
1/2 cup chopped walnuts or pecans (optional)
Beat eggs and vanilla together and then add the raisins and stir. Soak for an hour or two, stirring occasionally. Important: Soaking the raisins makes all the difference.
Preheat to 350°F
Cream coconut oil or butter with sugars in a mixer or by hand. In a separate bowl combine Avena® flour, salt, baking soda, cinnamon, ginger, and nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Add in the egg and raisin mixture. Then add oatmeal, optional chocolate chips and/or nuts. Combine well.
Form into balls and place on a cookie sheet and flatten them down a bit. A cookie sheet with an air layer works best. Otherwise, line the cookie sheet with parchment paper. Bake for about 11 to 13 minutes, or until done. Let cool on the cookie sheet for a few minutes until firm enough to transfer to a wire rack.
Makes about 2-1/2 dozen good-size cookies.