In my March Issue of Family Fun magazine, I found this makeover recipe for Oatmeal Raisin cookies. They have just a little added fat and sugar and a lot of oats. I thought I would try them out after seeing the 60 minute special on sugar a few weekends ago.
Well I followed the directions exactly. This is not your typical cookie dough.
You are working with a thick and crumbly dough. Due to the lack of added fat, you add soaked raisins and a little of its liquid. I also think my ice cream scoop was a little bigger than the suggested size.
I slightly patted the cookies down with a spatula and some of them broke apart. They will not spread like a typical cookie so it is important to shape them in a desired cookie shape.
Despite the look they tasted great. A healthy flavor not bakery wonderful. Eating one, especially warm reminded me of a bowl of oatmeal raisin cereal.
I could definitely see myself eating these for breakfast. Of course I will not tell my kids this.
My one son said these looked and smelled horrible coming out of the oven, and then ate two in a blink.
I stored them in my cake dome overnight. They did lose some of their crispiness. That was one down fall. The recipe only make 2 dozen so it is worth giving it a try. Also feel free to add some chocolate chips or dried cherries for variety.
A Better Oatmeal Cookie–source Family Fun Magazine
1/2 cup raisins
1/2 cup sifted flour
1/2 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/4 cup butter, melted
3 cups quick oats
Cover raisins with water in a small bowl and soak for 15 minutes. Preheat oven to 350 degrees. Drain raisins, keep 3 Tbsp of raisin water for cookies. Mix dry ingredients in one bowl, whisk wet ingredients in another bowl (including raisin water), mix together and add in drained raisins. Form into cookie shapes on cookie sheet and bake about 16 minutes at 350 degrees. Let cool 3-4 minutes on cookie sheet and then remove to a cooling rack.