Behind The Label

Oatmeal raisin cookies have always been a favorite in my house, but with a nut allergy, even a simple cookie can feel risky. Store-bought and bakery options often use full walnuts for extra crunch, nut oils, nut flours, or are made in facilities that handle nuts. That’s why I love making my own. They are soft, chewy, and completely nut-free, so I can enjoy every bite without worry.

Here is the perfect nut allergy-free recipe!!!!

Ingredients:

• 1 cup softened unsalted butter
• 1 cup brown sugar
• 1/2 cup + 2 tablespoons sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 cups raisins
• 3 cups rolled oats

Instructions:

1. Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
2. In a bowl, beat the butter until creamy, then add the brown sugar and white sugar and beat until fluffy, about 3 minutes.
3. Now, beat in the eggs one at a time and add the vanilla extract.
4. Now, mix the flour, salt, baking soda, cinnamon, and nutmeg together in a seperate bowl.
5. Stir the dry ingredients into the butter-sugar mixture.
6. Stir in the raisins
7. Stir in the oats.
8. Scoop out the dough by large tablespoonfuls onto the cookie sheets, leaving at least 2 inches between each cookie.
9. Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes.
10. ENJOY!!!