Lighter Healthier Oatmeal Raisin Cookies
From Lighthearted at Home: The Very Best of Anne Lindsay
Prep time: 10 minutes
Baking time: 12-15 minutes per batch
Makes 40 cookies
½ cup soft margarine
¾ cup granulated sugar
½ cup lightly packed brown sugar
1 cup whole wheat flour
1 cup quick cooking oats (not instant)
¼ cup wheat germ (Ruth’s note: I didn’t have any so I used ¼ cup almond meal (just grind up some blanched almonds until fine, flour like texture)
1 tsp baking powder
1 tsp baking soda
1 ¾ cups raisins (Ruth’s note: I only had a cup of raisins, so I used ¾ cup dried blueberries –very tasty substitute)
1. Preheat the oven to 350°F/180°C. Prepare rimmed baking sheets – line with parchment or foil for non stick surface and easy clean ups.
2. In a mixing bowl, cream margarine. Beat in sugars and egg until creamy and well combined. Add the flour, oats, wheat germ (or almond meal), baking powder & baking soda. Mix well – the dough will be fairly dry. Stir in dried fruit.
3. Drop spoonfuls (I use a small ice cream scoop for consistency). Flatten slightly and bake for 12-15 minutes or until lightly golden.
4. Cool on a rack.
I made 2 dozen cookies and placed the rest of the dough in a zip lock baggie in the fridge for munchy cravings. Refrigerate for up to 2 weeks or freeze for up to 3 months.