With all the eating and eating this holiday season, it is hard to stay on track with my ” South Beach” approach to eating the past few weeks. In an effort to enjoy my birthday today and not succumb to cake, I made some healthy-yet-delicious oatmeal cookies. They came out wonderfully! Make a batch tonight and nibble on these when the egg-nog ice cream urge attacks.
Whole Grain, “South Beach Friendly”, Delicious Oatmeal Raisin Nut Cookies
Makes about 24
1 stick butter, softened
1/2 cup Turbinado sugar
1/4 cup granulated Splenda® for baking
1 large egg
1 1/2 tsp. pure vanilla extract
1 cup whole wheat flour
3/4 tsp. baking powder
1 cup oatmeal
1/2 tsp. ground cinnamon
1/2 cup raisins
3/4 cup chopped walnuts
1/2 cup mini chocolate chips (optional-I threw these in special for my birthday knowing they are cheating a little)
Preheat oven to 350˚F.
Cream the butter and sugars with a mixer. The butter mixture will have more texture than typical creamed sugar/butter. When the sugar looks well incorporated, add the egg and vanilla and whip more.
Using a spoon or a spatula, hand mix the oatmeal, flour, baking powder, and cinnamon until well incorporated. Then add the raisins, nuts, and chocolate chips and mix well.
With your hands, shape into 1 1/2 inch patties and flatten lightly with your hand. Place on a baking sheet a couple of inches apart. Bake until edges begin to brown, then flip the trays in the oven (at about the 8-minute mark) and continue cooking for an additional 5-8 minutes.
When the cookies have a nice golden color, take out of the oven. Let sit on the trays to cool down for 10 minutes. Then place cookies on a cooling rack to continue cooling. Keep in an airtight container for 4-5 days. Enjoy with less guilt!
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