|(photo copyright Roger L. Blease)|
Here's a quick cookie recipe that takes no time at all, and believe it or not, it's a little healthy, too--whole wheat flour, oats, raisins, nuts and cinnamon--so you can feel a little bit better about your last-chance munch fest. If you like, add a little flax seed meal or wheat germ to boost the fiber.
Toss all the ingredients into one bowl, spoon onto greased cookies sheets, and pop the little dough mounds into the oven. Out will come fresh aromatic cookies that are delicious and cinnamony. Mmm!
Although they do keep for a few days, these are at their very best right out of the oven. These are also terrific for breakfast, and they will surely lure a few sleepyheads out of bed.
Butter-Free Cinnamon Oatmeal Raisin Cookies
1 c. canola oil
1/2 c. firmly packed brown sugar
2 jumbo eggs
1 tsp. vanilla
1/2 c. all-purpose flour
1 c. whole wheat flour
2 1/3 c. quick-cooking or regular rolled oats
2 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 c. raisins
1 c. chopped walnuts
Yields: Approx. 3 dozen
Preheat oven to 350 degrees. Grease 4 cookie sheets.
In a large bowl, whisk together oil and sugar until fully incorporated and smooth. Add eggs and vanilla and whisk again. Add all dry ingredients. Mix together with a spoon. Add raisins and walnuts. Stir well. This is a very stiff and dense cookie batter. Drop by tablespoon on greased cookies sheet. Pinch each little mound so the dough stays together while baking.
Bake at 350 degrees for about 10 minutes, or until they are no longer shiny and are well set. Do not over bake. They should still be soft and a bit moist when taken out of the oven. Allow them to cool on the cookie sheets so they firm up, then transfer them to wire cooling rack.