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Oatmeal Raisin Cookies…A Healthy Recipe that’s Worth a Try!

Sharing my favorite healthy oatmeal raisin cookie recipe!

There’s something about cold weather that makes me want to bake something warm and inviting, like oatmeal raisin cookies.  Coming home to a house that smells of cinnamon and vanilla…or chocolate or banana just makes me smile. Fortunately, for my clients, that experience is something I enjoy passing on.

Today I made my Personal Chef client in Glencoe healthy oatmeal raisin cookies that were absolutely fabulous. Not only did they have the usual oatmeal, raisins, walnuts and cinnamon, but this recipe included a pinch of ground cloves. They were soft, chewy, just sweet enough and oh so worth every low fat, high fiber calorie! So, I thought I’d share…

Chewy Oatmeal Raisin Cookies
  • 3 cups rolled oats
  • 1/3 cup chopped walnuts, or pecans
  • 1 cup raisins
  • 1 cup water
  • 1 1/2 cups sugar
  • 1/2 cup apple butter
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat with cooking spray.
  2. Spread rolled oats and nuts on an ungreased baking sheet and toast until lightly browned, 5 to 7 minutes; set aside.
  3. Combine raisins with water in a small saucepan. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid, and set aside.
  4. Beat sugar, apple butter, eggs, oil and vanilla in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well.
  5. Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until lightly browned, 8 to 10 minutes. Transfer cookies to racks and let cool.
Calories: 103 Fat: 2 g Saturated fat: 0 Sodium: 42 mg Fiber: 1 g Protein: 2 g

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