Monday, April 4, 2011

wholesome oatmeal raisin cookies

This cookie recipe is another favorite from the Moosewood collection - my go-to favorite cookbooks for something healthy and a little different. I recently served these with coffee for an early morning meeting and they were a yummy alternative to muffins or bagels. I've altered the recipe just a bit in my usual "Lisa" way to cut back on the sugar:

Cream in mixer:
1 cup brown sugar
1/2 cup toasted wheat germ
1 cup margarine, softened to room temperature

2 eggs
2 tsps. vanilla extract
1 tsp. ground ginger
1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Fold in:
2 1/2 cups rolled oats (the old fashioned variety)
1 cup whole wheat flour
1 cup non-fat dry milk solids
1 cup oat bran
1 1/2 cup raisins
3/4 cup chopped walnuts (if desired)

Bake about 12 minutes. Let them cool before removing from the rack because "they are soft and little delicate" as noted in the original recipe. You may want to try baking 2 before doing the whole batch, as some people prefer a bit more flour, but I find the non-fat dry milk addition usually does the trick.