There’s nothing quite like a warm from the oven oatmeal cookie with a glass of ice cold milk. Thick and chewy and just bursting with warm spices and plump raisins! There’s nothing better….except maybe knowing that these little cookies won’t break your New Years Resolutions. That’s right….each cookie only has 79 calories! So go ahead and have two…I won’t tell!
My Little Sweet Pea is now a month old. I can’t believe that it has already been a month since that day! We are starting to fall into a routine and luckily he likes his sleep as much as his mommy. He is sleeping 5 hour stretches at night (knock on wood) and today he gave me his first social smile. Of course it was right after spitting up all over me and I swear he thought it was funny! :D He loves to be held at all times during the day, so my Baby Bjorn has been a absolute life saver. I just strap him in and I can do just about anything, including cook and take pictures. I really wish I would have snapped a picture of the two of us baking these cookies….hilarious! Throughout my pregnancy I took a picture of my belly each week to see the progression so I thought it would be a wonderful idea to take pictures of my Little Sweet Pea each month to see how he has grown. Here’s his one month photo…all 9 pounds of sweetness.
Yield: 4 1/2 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1 1/2 cups all-purpose flour
3 cups quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup granulated sugar
8 tablespoons (1/2 cup) unsalted butter, softened
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
1 1/3 cups raisins
Heat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, cloves, ginger, salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugars at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the corn syrup, vanilla, egg, and egg whites and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in raisins.
Drop by rounded tablespoons onto prepared baking sheets and bake for 10 minutes or until lightly browned. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Amount per serving (one cookie):
Calories from fat: 24%
Saturated fat: 0.4g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 0.7g
Source: adapted from Cooking Light, September 1997
One Year Ago: Mushroom, Corn, and Poblano Tacos
Two Years Ago: Herbed Spinach Dip