Yes, I did say healthy. About a month ago, I stopped eating white sugar and processed foods with obvious sugar or corn syrup sweeteners. I am trying to do the same for my kids now, but it is so hard. These cookies use brown rice syrup and whole wheat flour, instead of their unhealthy cousins, white sugar and white flour. The results are really tasty. The kids loved them.
My kids get off the school bus at around 4:05pm every day, and it is as if they have not eaten in weeks. They are STARVING! Trying to give them things to eat that are nutritious and filling is a real problem for me. The fruit does not fill them up. They are terribly picky about what they will eat. I have been letting them eat packaged foods because they are easy and when the kid is screaming that he or she is starving, I want something fast to go into the mouth.
I have been substituting brown rice syrup and barley malt in my recipes with success. You can find these processed sugar substitutes in most supermarkets in the syrup aisle or the baking aisle. These cookies are good tasting and a healthy alternative to packaged snacks. They do not take long to make. And I actually feel good that the kids want to eat them.
Healthy Oatmeal Cookies
Makes 36 cookies
3/4 cup (6oz) unsalted butter, at room temperature
1 1/4 cup brown rice syrup
1 tsp vanilla extract
4 cups uncooked oatmeal
1 cup whole wheat flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup raisins*
Place rack in the middle of the oven. Preheat the oven to 375 degrees. Line 3 cookie trays with parchment paper.
Using a stand mixer with a paddle attachment, cream the butter. Add brown rice syrup, vanilla extract, and egg. Mix until well blended.
In a separate bowl, combine the oatmeal, flour, cinnamon, baking soda, and salt. Mix with a whisk a few times.
Add the dry ingredients to the wet ingredients in two batches, mixing well after each addition. Add the raisins.
Using a trigger scooper, scoop out even sized portions of dough onto the cookie trays. There should be 12 on each tray. (They spread a little when baking). Put one tray in the oven at a time. Cook for around 15-20 minutes. The cookies should have slight browning around the edges and feel slightly firm. Remove them from the tray to cool on a cookie rack.
* Your raisins need to be plump for this cookie. If you have dry raisins, you can plump them by putting them in 1 cup of liquid (like orange juice), and heating them on the stove top for a few minutes, until they have absorbed some of the liquid and plumped up. Drain the juice and gently and briefly dry off the raisins with a paper towel before using in the recipe.