Oatmeal Raisin Cookies

I had a proud mom moment this morning.  I was making breakfast for myself (oatmeal as usual) and used the last of the oatmeal in the container.  I threw the canister in the garbage and my 3 year old stated that we need to buy some more for cookies.   That’s right Megan, cookies are made with oatmeal.  

Here is the oatmeal raisin cookie recipe I use.  Granted it still has a lot of sugar and butter, but I like to think I at least made it a little healthier.  If you make the cookies small, they are under 100 calories (not that I have ever been able to eat just one cookie…).   

Quaker’s Vanishing Oatmeal Raisin Cookies (modified)

1 stick butter, softened
1/2 cup unsweetened applesauce
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350 F. In large bowl, beat butter, applesauce and sugars until creamy. Add eggs and vanilla; beat well. Add both kinds of flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes about 4 dozen.

Oatmeal Raisin Cookie Nutrition InfoOatmeal Raisin cookies


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