This recipe courtesy of Diana Hunter, author of FoodSmart: Understanding Nutrition in the 21st Century

Ingredients

• 1 cup (2 sticks) buttery spread*
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 2 eggs
• 2-3 teaspoons vanilla
• 1¼ cups all purpose flour
• 1 teaspoon baking soda
• 1¼ teaspoons ground cinnamon
• ¼ teaspoon salt (optional)
• 3 cups oats
• 1¼ cups yellow raisins

Preparation:

1. Heat oven to 325°F. In large bowl, combine spread and sugars until creamy. Add eggs and vanilla, mix well. In a separate bowl, combine flour, baking soda, cinnamon, and salt (optional). Mix well, then add to first bowl mixture. Add oats, then raisins, mixing well after each addition.
2. Drop mix by rounded tablespoonfuls onto ungreased cookie sheets, using larger amounts of dough for larger cookies.
3. Bake approximately 9 to 12 minutes or until just slightly golden brown for soft cookies, or approximately 10-13 minutes for crispier cookies (times will fluctuate based on your oven's heating capacity).
4. Let sit on cookie sheets 2-3 minutes, then move to plate or platter (if there are any left). Store in an airtight container to preserve freshness.

Makes 3-4 dozen cookies.
Preparation Time: 15-18 minutes
Baking Time: 9-13 minutes

Additional Substitutions:
Organic ingredients may be used in place of conventional ingredients.
May substitute brown raisins for yellow raisins.
May substitute trace mineral salt for standard iodized salt.

High Altitude:
Add ¼ to ½ cup additional flour, as needed.
*Select lower saturated fat, no cholesterol, no trans fat types. May also substitute “light” or organic spreads/sticks, or butter-blend spreads/sticks that are lower in saturated fat and cholesterol than butter alone.