Saturday, May 31, 2008

Cookie Heaven

Is there anyone who doesn't like a good treat? Since H and I are terribly addicted to sweets (especially when we're riding the PMS wave), I'm always on the hunt for healthy, low calorie treats. This is one of our favorite cookie recipes of all time! A low fat Oatmeal Raisin made with Walnuts and Chocolate Chips.

I’ve made these cookies more times than I can count. I add chocolate chips and sometimes walnuts, as I do with all oatmeal cookie recipes. I’ve made these cookies large as the instructions described but they’re even better using my 2-tablespoon cookie scoop. It's hard to believe this little cookie is less than 100 calories per serving! It has eggs and butter, so it's not vegan but I'm sure it could easily be converted. I'll have to try that!

Wholesome Oatmeal Raisin Cookies

M.oosewood Restaurant New Classic Cookbook

  • ½ cup light brown sugar, packed
  • ¼ cup sugar
  • ½ cup butter, preferably unsalted, at room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cup rolled oats
  • ½ cup unbleached white flour
  • ½ cup oat bran
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup raisins - I add dark chocolate chips and walnuts in addition to the raisins

Preheat the oven to 350 degrees. Lightly oil two baking sheets.

In a large bowl, cream together the brown sugar, granulated sugar and the butter with an electric mixer or by hand until light and fluffy. Add the egg and vanilla and mix until well combined.

In a separate bowl, combine the oats, flour, oat bran, cinnamon, baking powder, baking soda and salt. Add to the butter mixture and stir until blended. Mix in the raisins, chocolate chips & walnuts.

Drop the dough by scant ¼-cup mounds about 3 inches apart, and flatten slightly with moistened fingers. Each sheet will hold six cookies. (I used a 2-tablespoon scoop and place a dozen cookies on each tray.) Bake for 15 minutes, until lightly golden and just firm to the touch. When the cookies first come out of the oven, they’re soft and little delicate so carefully transfer them to racks. Cool for 15 minutes.



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