Oatmeal cookies can make a healthy and delicious dessert or snack if prepared correctly.
The key to making a healthy oatmeal cookie is to reduce the amount of sugar and fat the recipe calls for, and to overcompensate with healthier ingredients.
The following recipe was originally the “Vanishing Oatmeal Cookies” recipe printed under the lid of Quaker Oats Oatmeal. However, this is a healthy re-vamp to the traditional recipe.
The changes to be noted are: sugar and fat reduction, less flour (and whole wheat flour instead of white), the addition of fruit puree for moistness, and an increase and variation in raisins. Flax and nuts are optional.
• 1/2 cup (1 stick) of butter, softened
• 1/2 cup firmly packed brown sugar
• ¼ cup granulated sugar
• 1 banana mashed, or 2/3 cup unsweetened applesauce
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt (optional)
• 3 cups of Quaker Oats (Quick cooking)
• 1 ¾ cup raisin (mix golden and dark)
• ½ cup walnuts (optional)
• 2 teaspoons ground flax (optional)
Preheat oven to 350° F. Beat together butter, sugars and fruit of choice until creamy. Add eggs and vanilla extract; beat thoroughly. Add combined (sifted) flour, baking soda, cinnamon, flax (optional) and salt; mix well. Slowly stir in oats. Add in raisins and nuts (optional). Drop by rounded tablespoon onto an ungreased cookie sheets. Bake 10 minutes or until golden brown. Cool for a minute on baking sheet, then transfer to wire rack.
Regardless of which oatmeal cookie recipe you decide to try, simply remember this tip: Reduce the amount of fat and sugar and increase the amount of wholesomeness. By applying this equation, you will be able to re-vamp any cookie recipe into a healthier treat.