Oats have to be one of my favorite foods in the world. Though, I'll admit, I have many favorite foods. Dark chocolate, broccoli, butternut squash, tomatoes, mushrooms, apples, bananas, dates, spinach, zucchini, greek yogurt, almonds...ok, ok, back to the subject. :)
I honestly think oats have the restorative powers to flush just about anything bad out of the body, which is why I've eaten them for breakfast almost every day for the last 4 years. And no, not just because they're healthy, because they're delicious. I also eat them in my favorite granola, on top of yogurt, blended into smoothies, baked into energy bars, and as seen here, in the form of yummy oatmeal cookies.
Using milk + honey cafe's oatmeal chocolate chip cookie recipe as the base, A. and I whipped up the best batch of oatmeal raisin cookies that has ever graced our palates. I'm surely not going to take all the credit on this one, since it was miss sarah the baker yoon who tipped the recipe; however, I did health-it-up a bit...less sugar and the substitution of whole wheat flour. You might even use less butter - let me know if anyone tries that! I'll probably test it out on my second batch. Because there will be a second batch... :)
OATMEAL RAISIN COOKIES
makes about 24 cookies
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups rolled oats
1/2 cup sugar
3/4 stick unsalted butter
1 egg
1/2 teaspoon vanilla extract
1 cup seedless raisins
1. Preheat oven to 350ºF.
2. Sift together flour, baking soda, salt, cinnamon, and rolled oats.
3. In another bowl, mix together the sugar, butter, egg, and vanilla extract.
4. Add dry ingredients to wet ingredients until no clumps remain.
5. Mix in raisins.
6. Scoop dough by tablespoonfuls onto a greased cookie sheet about 1 inch apart.
7. Bake for 12-14 minutes.
Note: You may need to flatten the dough balls before putting the batch into the oven. Ours didn't expand much, so we took a fork to them halfway through the first batch.
