Healthier Oatmeal Raisin Cookies

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:

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Fold in rolled oats, raisins and walnuts (if desired). Shape dough into balls—about 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).
  4. 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 Annie’s Eats

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