Hearty Oatmeal Cookies By: Sue L.
My adult daughter was diagnosed at 22 months with CF. She loves oatmeal cookies, and I bake these for her frequently.
- 1/2 c unsalted butter
- 2/3 c dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 c whole wheat flour
- 1/4 c unbleached all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/2 c rolled oats
- 3/4 c raisins
- Add All Ingredients
- Prep Time: 30 minutes; Chill Dough: 1 hour
- Cook Time: 13-14 minutes for each tray in 350 degrees oven.
In a large bowl/electric mixer: add egg, butter, dark brown sugar, and vanilla and cream until smooth.
In medium bowl: add flours, baking soda, cinnamon, nutmeg, and salt. Whisk together.
Add flour mixture to sugar mixture either stirring by hand or on slow with electric mixer.
Slowly mix in the raisins.
Scoop dough into 1 tablespoon (approximate) size, roll into a ball, and place them about 2 inches apart on parchment-lined baking sheet. Squash balls with back of spoon into thick rounds.
Refrigerate for 1 hour (or you can bake them right away, but they won't be as thick).
If refrigerated, bake for 13-14 minutes, taking them out when edges are golden but still looking a little soft in the middle. After five minutes of cooling on the tray, transfer cookies to cooling rack. If you don't refrigerate the cookies, bake for 10-12 minutes. Baking times also vary depending on the oven.
- Servings: 24
Amount per serving:
- Calories: 115
- Fat: 5 g
- Sodium: 81 mg
- Protein: 2 g
- Calcium: 15 mg
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