This recipe courtesy of Diana Hunter, author of FoodSmart: Understanding Nutrition in the 21st Century
- 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
- 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.
- Drop mix by rounded tablespoonfuls onto ungreased cookie sheets, using larger amounts of dough for larger cookies.
- 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).
- 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
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.
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.