Baking Day – Yummy Cookie Edition!

Hey guys! So today it was raining outside and I thought I would whip up some cookies. I don’t know about you, but cookies always put a smile on my face.

I have been on a new health kick recently so surfed around on the web to look for a healthy-ish cookie recipe. I found a great one for oatmeal raisin cookies. Check out the recipe below!

It’s super easy to make and very nutritious. I have plenty left over (even after my kids got into them, lol) so I will have a nice heaping plate of cookies to bring to my book club tomorrow night. We mostly drink wine at my book club so the cookies will be a nice addition!

Anyway, give the recipe a try and let me know what you think!

Ingredients

  • 1 1/3 cups of quick cooking oats or rolled oats
  • 1/3 cup of all purpose flour
  • pinch of salt
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of vanilla
  • 6 tablespoons of room temperature unsalted butter ( margarine may be substituted)
  • 3/4 cup of light brown sugar
  • 1 egg
  • 3/4 cup of dark raisins
  • 1/3 cup of flax seeds

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Using a hand mixer, beat the butter and brown sugar until fluffed up ( 1-2 minutes) and add the egg, cinnamon and vanilla and beat for another 30 seconds until smooth.
  3. In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
  4. Then using a rubber spatula, fold the oat mixture into the egg mixture. The dough will be a little crumbly, that’s ok.
  5. Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don’t spread too much).
  6. Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Take them out while the centre is still soft but the edges have set ( if you like a chewy cookie) or let them bake an extra 2 minutes until the centres are set too if you like a crunchier cookie.
  7. Cool on the baking sheet for 2 minutes before attempting to remove them.
  8. Now enjoy!
  9. To freeze the dough: wrap it in wax or parchment paper and freeze it as a log or pre-measure it into golf ball sizes. When ready to bake slice the dough ( if it’s a log) or bake the gold ball frozen doughs at the same temperature for an extra 2 minutes longer.

Yours truly,

Cindy

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