A friend made a comment after I posted about the healthier chewy chocolate chip cookies, that when I made oatmeal raisin cookie he would be impressed. As Barney would say, “Challenge accepted!” (BTW, I’m so excited the new season of How I met Your Mother started. And Big Bang Theory, yay!) I applied the same type of substitutions as I did to the chocolate chip cookies so these cookies are healthier than the original recipe. But don’t confuse “healthier” with “healthy”. Even though they are in slightly reduced amounts, I refused to sacrifice all of the sugar and butter. Cookies out of my oven cannot be 100% healthy ;-). Even at “50% healthy” these cookies are still soft and chewy – the way a cookie should be, especially oatmeal raisin. And as usual I felt like I could get away with eating half a dozen straight out of the oven. I love being my own taste tester!
Several great bloggers have already donated a baked good to help Dave walk again, but am still looking for more! I am hosting a bake sale in honor of Run for Dave on Oct 2. Please e-mail me at spiffycookie at gmail dot com if you are interested in contributing.
HEALTHIER OATMEAL RAISIN COOKIES
Makes approximately 3 dozen cookies
Ingredients:
3/4 cup butter, softened
1/4 cup nonfat plain yogurt
1 cup dark brown sugar, packed
1/4 cup sugar
1 egg
1 Tbsp ground flaxseed mixed with 3 Tbsp water
1 tsp vanilla extract
3/4 cup flour
1 cup 100% whole wheat flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp nutmeg
3 cups rolled oats
1 cup raisins
1 cup chopped walnuts (optional)
Directions:
- Preheat oven to 375 degrees.
- In a large bowl beat butter, yogurt, brown sugar, granulated sugar, egg, flax mixture and vanilla with a hand held mixer until well blended. In a medium bowl combine flours, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
- Fold in rolled oats, raisins and walnuts (if desired). Shape dough into ballsโabout 2 tablespoons each. Place about 2 inches apart onto a silpat-lined cookie sheet and press down into round disks (the cookies do not spread well on their own).
- Bake for 6-8 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.
Source: Adapted from my Stuffed Oatmeal Raisinet Cookies.
