Raise your hand if you like to have a bite of something sweet after dinner! BUT ~ after putting all of that effort into making something healthy and shlepping to the gym, you want something that you can have a few bites of that won’t totally cancel out all of that hard work. These oatmeal raisin chocolate chip cookies are the perfect thing to keep on hand (or in the freezer). Cookies and brownies are awesome because you can freeze them and eat them one at a time whenever you want something sweet. And I try to save making cakes and pies for special occasions, when I know that they will likely get eaten in one fell swoop as opposed to sitting around tempting us in our kitchen!
These cookies have a little bit of everything ~ a little chocolate, a hint of cinnamon, chewiness from the oats and just enough sweetness to satisfy your sweet tooth. And you don’t have to feel too guilty about eating them ~ especially if you keep them on the smaller side, the nutritional stats aren’t too bad. Even more, oats are rich in a particular kind of fiber that has been shown to help lower levels of bad cholesterol and reduce the risk of coronary heart disease. So see, you can have your dessert AND get your heart-healthy fiber!
Oatmeal Raisin Chocolate Chip Cookies (slightly adapted from Better Home and Gardens)
What You’ll Need:
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 and 1/2 cups all-purpose flour
2 cups rolled oats
1/2 cup raisins
1/2 cup mini semi-sweet chocolate chips
What You’ll Do:
1. Preheat oven to 375 degrees. In the mixing bowl of an electric mixer, beat butter on medium speed for about 30 seconds until it starts to get fluffy. Add brown sugar, granulated sugar, baking powder, baking soda, salt and cinnamon. Beat until combined and scrape down the sides of the bowl if needed. Mix in eggs and vanilla and continue to beat on low speed. Add flour in 1/2 cup at a time while continuing to mix. Stir in oats, raisins and mini chocolate chips.
2. Using a teaspoon, distribute dough on parchment lined baking sheets. Bake for 8 minutes or until the edges start to turn brown.
**If you gave up chocolate for Lent, have no fear. . .just use a cup of raisins instead of the chocolate chips!
If you are worried that this tastes like a “diet” cookie, don’t be. It is still a delicious dessert. I hope you give these cookies a try. Enjoy this beautiful day!