Healthy Oatmeal Raisin Cookies

A few days ago I was really in the mood for dessert, but being January and still on my best behavior as far as eating healthier foods, I set out to create a virtuous cookie. These Healthy Oatmeal Raisin Cookies are crunchy on the outside, soft and chewy on the inside and have that warm browned butter flavor and nuttiness going on that makes a freshly baked oatmeal cookie so irresistible. My husband ate so many he lost count and my daughter grabbed one and yelled "these cookies are amazing"! The batch was gone before I could reach for my second cookie.




If you can find Muscovado brown sugar (Whole Foods carries it), it adds a caramel taste that just makes this the best oatmeal raisin cookie you've ever tasted! I use Plugra unsalted butter for all of my desserts, which is a European butter with a higher fat content. It elevates any cookie to greatness!

Healthy Oatmeal Raisin Cookies
Makes about 22 cookies

1 cup firmly packed dark brown sugar

2 sticks unsalted butter

1 egg

1 teaspoon vanilla

1 1/2 cups whole grain pastry flour (by Arrowhead Mills)

1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees. Toast oatmeal on a baking sheet for about 15 minutes, or until fragrant. Let cool (it's okay if the oatmeal is still slightly warm when you add it to the mixing bowl)

In a mixing bowl, mix sugar together with the butter until thoroughly combined. Add egg and mix until incorporated, then add vanilla.

In a separate bowl, combine flour, baking soda, salt and cinnamon. Add dry ingredients to the mixing bowl along with the toasted oatmeal and raisins. Mix until combined.

Form into balls about 1 1/2 inches in diameter and place them about 3 inches apart on parchment lined baking sheets.

Bake for about 15-17 minutes until cookies are lightly browned.

Allow to cool.