This recipe was created by Ally Phillips, our Scrumptious Spring Sweepstakes Honorable Mention.

  • 1 ½ sticks unsalted butter (room temperature)
  • ¼ cup dark brown sugar
  • ½ cup sugar
  • 2 eggs (room temperature)
  • 1 tbsp Rodelle Vanilla Extract
  • 2 tsp Chinese 5-spice
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tbsp Toasted Sesame Seeds
  • 2 tbsp flax seeds
  • 1 ½ cups rice flour
  • 1 cup chopped walnuts
  • 3 cups old-fashioned oats
  • 1 cup raisins
  1. In a large mixing bowl, cream the butter, brown sugar and sugar, beating with a mixer until creamy.
  2. Add the eggs, vanilla, Chinese 5-spice, cinnamon, salt, baking soda, sesame seeds and flax seeds and blend in.
  3. Add the flour and blend in with a spatula or wooden spoon. Add the walnuts and one cup of oats at a time and blend in well. Finally, add the raisins.
  4. Scoop (I used a spring scoop approx. 2 tbsp of batter.) cookies on a parchment-paper lined cookie sheet.
  5. Bake in a preheated 350°F oven about 10 minutes. Let cool on a rack. Keep in an airtight  container.