Saturday, February 20, 2010

Taste Buds: A Healthier Oatmeal Cookie


Homemade cookies remind me of my mother and the warm smells that fill my house when I make them wrap me in her love. Cookies on the other hand have been sadly absent from my house for quite some time, a sad reality I decided to remedy today with this new healthier oatmeal cookie recipe. It has a bit of sweet kick but by cutting out most of the oil/butter, only using the egg whites, and by severely limiting the sugar I managed to get a cookie that was SLIGHTLY healthy. It is STILL a cookie after all and even with the modifications it is a sweet treat.

Because of the lack of oils in this recipe you have to cook these cookies on a Silpat or wax paper. I use a tablespoon to make sure that they are similar sizes and so I know the calories for each one but they are HORRIBLY sticky. I would suggest having a glass of cold water next to your pan so when you are ladling these out you can randomly dip your fingers and the tablespoon you are using to measure your cookie portions into it.


And then I try not to eat them for breakfast. I mean they are made of oats and they have raisins in them, it’s almost like a round granola bar right? Let’s just say that I, UH, don’t always win that morning argument in my head and the cookies end up being eaten for breakfast anyways.

1 1/2 cup wheat flour
1/2 cup almond flour
2 teaspoon baking powder
4 tablespoons of vegetable oil
4 tablespoons Crisco (can use butter but Crisco I find makes them chewier)
2/3 cup packed brown sugar
4 large egg white
2 teaspoon pure vanilla extract
2 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon salt
1 cup rolled oats
2/3 cup raisins
1/2 cup walnuts

1. In a small bowl whisk flours and baking powder; set aside.
2. In a large bowl add oil, Crisco, brown sugar, eggs, vanilla and spices. Beat with a handheld mixer until blended smooth. Add flour mixture slowly, 1/3 at a time stirring between each addition until fully blended.
3. Using a rubber spatula mix in oats and walnuts by hand.
4. Refrigerate dough for at least an hour. I find that this is the way to get thick chewy cookies.
5. Preheat oven to 350 degrees.
6. Put one tablespoon of dough per cookie onto a baking sheet lined with a silpat or with parchment paper. Press down slightly to get a nice disk shape. (Because there are few oils in this batter the cookies tend to retain the shape you put them in)
7. Bake until lightly browned 13-17 min. Cool cookies for 5 minutes on sheets and then transfer them to a wire rack to cool completely.
8. Store in airtight container for up to 5 days or freeze for up to three months.

1 comment:

paul peggy zeus said...

MMM COOKIES! I JUST LOVE COOKIES!!! Someone told me "Splenda" works great on cookies - I'll have to try that one day. These look terrific! That was one of your 13 words you could say CLEARLY when you were only 10 months old. I was in shock at this little baby saying "COOK-EE" as clear as a bell, a bit over enunciated, but very, very clear!

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