It’s Monday. You look like you could use a cookie.
But not just any cookie – a cookie that’s perfectly crispy around the edges, chewy in the center, and the right balance of healthy and indulgent. Satisfying and buttery, while light enough to eat a couple in one sitting and not feel like you’re going to have a sugar crash an hour later.
Oatmeal raisin cookies are one of my favorite kinds of cookies. There’s something about the combination of the hearty oats, chewy raisins, and sweet brown sugar that makes me want to do a little happy dance.
And who doesn’t need that feeling after a too-short weekend in the peak of winter?
- ½ C. Whole Wheat Flour
- ½ C. All-Purpose Flour
- 1 C. Rolled Oats
- 1 Tsp. Baking Soda
- ½ Tsp. Sea Salt
- ½ Tsp. Cinnamon
- ½ C. Earth Balance
- ¼ C. Granulated Sugar
- ⅓ C. Brown Sugar, loosely packed
- ½ C. Unsweetened Applesauce
- 1 Tsp. Vanilla
- ½ C. Raisins
- Pre-heat oven to 350 degrees F.
- Using a stand or hand mixer, cream together the Earth Balance and granulated and brown sugars until light and fluffy.
- Add the applesauce and vanilla and mix to combine.
- Sift in the whole wheat and all-purpose flours, baking soda, sea salt, and cinnamon. Add the rolled oats and mix until well-incorporated.
- Fold in the raisins.
- Scoop dough onto a lined or greased cookie sheet, 2 inches apart, using a heaping tablespoon or cookie dough scoop. Lightly flatten the dough with a spatula before baking.
- Bake for 10-12 minutes, or until golden brown on the bottom.
- Allow to cool slightly before serving.
What’s your favorite kind of cookie? Do you try to bake healthier desserts (using whole wheat flour, applesauce in place of butter/oil, etc), or are you of the mindset that if you want a cookie, eat a cookie?
As you’ll see in most of my posts, I tend to like recipes that fall somewhere in the middle. I think it’s possible to create desserts that are a little lighter, without compromising flavor. Then again, sometimes you just want a double-stuffed, chocolate-dipped oreo. It happens, and that’s good too.