Is there such a thing as a healthy cookie? This cookie gets as close to it as you are going to get! They are chock full of healthy, good for you oatmeal and raisins. Yep, there’s a whole lot of healthy fiber baked into these delicious cookies!
I’ve been on a cookie baking spree the last several days. Not to brag, but I hit it out of the park the other day with my Salted White Chocolate Chip Cookies. They were phenomenal!!! A home run for sure.
The entire batch disappeared the same day I baked them! Obviously they will be making a regular appearance here at Nature Way.
So when I decided to make one of my favorite cookies, I knew they had to be a pretty spectacular cookie to compete. This recipe is adapted from a recipe I found in the Joy of Cooking cookbook. And yes, I picked it up at the thrift store. 👍🏻
This recipe produces a soft, chewy cookie that’s utterly delicious! Not too sweet, with a lovely hint of cinnamon that’s enhanced with the addition of nutmeg. Really good with a cup of coffee! Just saying…
Growing up I remember coming home from school and my mom would let us have a bowl of our favorite sugary cereal as an after school snack. But is a bowl of sugary processed cereal really a healthier option than these oatmeal cookies with a glass of milk?
Yes they contain sugar, but they aren’t packed with a lot of unpronounceable chemical preservatives or additives that you find in processed cereals. Plus they are loaded with healthy oatmeal and raisins, natures candy.
Remember getting that small box of raisins at Halloween? Pouring out your booty of candy after an arduous night of door to door Trick or Treating and finding that box of raisins? Good grief!!! They may not be a hit with kids at Halloween but they are perfect baked into these oatmeal cookies!
Pair with an icy cold glass of milk for a delicious, healthier alternative to processed sweets! These home baked cookies are a sweet treat that you can actually feel good about serving your family.
These cookies are very easy to make using a stand mixer. It does all the hard work for you. To start, gather together all the ingredients and preheat oven to 350° F.
Grease or line 2 cookie sheets with silpat liners or parchment paper.
In a mixing bowl combine, flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In the mixing bowl of a stand mixer, use the whisk attachment and beat together, softened butter, sugar, brown sugar, and vanilla until light and fluffy.
Add eggs one at a time until well combined.
Set speed to low and slowly add flour mixture until well combined.
Add oatmeal and raisins.
Using a dough scoop shape dough into 1 ½ inch balls and place about 2 inches apart on prepared cookie sheets.
Use your hands to slightly flatten each ball of dough. You can use the bottom of a glass to flatten the dough but I found just using my hands did the job.
Rounds should be about 2 inches wide and ½ inch thick.
Bake cookies for 12-14 minutes or until cookies are lightly browned and begin to crisp just a smidge along the edges.
Cool on cookie sheet for about 5 minutes, then transfer cookies onto a wire rack to cool completely.
The verdict? Absolutely delicious warm out of the oven! Soft, and chewy with a slightly crispy edge…sooo good!!! Equally delicious once they have cooled. They stay soft and chewy even after they have cooled, nom…nom…nom!
Oatmeal Raisin Cookies
Ingredients
- 1¾ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 cup unsalted butter, softened
- ¼ cup sugar
- 1½ cups packed brown sugar
- 2 large eggs
- 2½ tsp vanilla extract
- 1 cup raisins
- 3½ cups old fashioned rolled oats
Instructions
- Preheat oven to 350° F.
- Grease or line 2 cookie sheets.
- In a mixing bowl combine, flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the mixing bowl of a stand mixer, beat together, softened butter, sugar, brown sugar, and vanilla.
- Add eggs one at a time until well combined.
- Set speed to low and slowly add flour mixture until well combined.
- Add oatmeal and raisins.
- Using a dough scoup shape dough into 1 ½ inch balls and place about 2 inches apart on prepareed cookie sheets.
- Flatten balls of dough into ½ inch thick rounds.
- Bake 12-14 minutes or until cookies are lightly browned and begin to crisp along the edges.
- Cool on cookie sheet for about 5 minutes, then transfer cookies onto a wire rack to cool completely.
Did You Make This?
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