I apologize for my prolonged absence. I was developing some recipes [and being lazy] but I am back! My post tonight is about these light, crispy, warm, floral cookies. They’re my take on a classic. Oatmeal raisin cookies sprinkled and infused with lavender. It’s been FREEZING in the city lately. And these cookies fooled me into thinking it was Spring. Here is what you’ll need:
- 2 Cups of Flour (Almond or Oat recommended)
- 3/4 Cup Oatmeal
- 2 Tablespoon Cinnamon
- 1 Teaspoon Baking Soda
- 1 Cup Sugar of Choice
- 1/2 Cup Maple Syrup
- 2 Tablespoons Vanilla Extract
- 1 Cup Raisins of Choice
- 2 Tablespoons of Lavender
What you do:
Preheat the oven to 350 degrees.
In a large bowl, mix together the flour, oatmeal, cinnamon, baking soda, and 1 of the tablespoons of lavender. Stir until well mixed, and the lavender is dispersed into the flour. This adds a nice scent to the cookie and flavor…duh.
In a small bowl, mix together the sugar, syrup, and vanilla extract.
Add the small wet bowl mix into the large dry bowl mix. Combine.
Add in the raisins.
Line a cookie sheet with parchment paper and in tablespoon sized dollops, about 2 inches apart, drop the dough.
Lightly press down so the cookies are a bit flat, and sprinkle over the tops of the cookies 1/2 the remaining tablespoon.
Bake for about 12-15 minutes, depending on how crispy you like your cookies.
Sprinkle cooled cookies with remaining 1/2 tablespoon of lavender if you like fresh lavender that much.
These cookies are light, crunchy, crispy, tasty and unique. They are pretty to wrap up and tie with a bow as a gift. They are delightful served with tea. Make them for mom!