1/2 c. of white sugar
1/2 c. of brown sugar
5 Tbsp. of Mild Extra Virgin Olive Oil (or Blood Orange, Butter, Sweet Butter Olive Oil)
1/2 tsp. of baking powder
1/2 tsp. of baking soda
1 tsp. of ground cinnamon
1/2 tsp. of salt
1 1/2 c. of ground oats or quick oats
1 1/2 c. of all purpose flour
1 c. of raisins
Heat oven to 350°F. Place raisins in heat proof bowl and add boiling water to cover. Allow to cool and sit for 10 or more minutes to plump up raisins.
In a mixing bowl, cream eggs, white and brown sugars, and olive oil. Drain raisins, reserving raisins and 1/2 c. of raisin water separately. Add raisin water to wet mixture (it's OK if raisin water is still slightly warm).
Sift together baking powder, baking soda, cinnamon and salt and flour. Add to wet mixture and mix to combine.
For oats, consider grinding in blinder to as fine as you like, then add to mixture. Or add as is. Finally, add raisins.
Use a scoop to place cookie dough on a baking sheet (lined with parchment paper).
Bake cookies 12-14 minutes (till golden).
Store in countertop for up to a week, or freeze. Because of the EVOO, these come out of the freezer and aren't too hard to nibble on. :) Enjoy!