Wholesome Oatmeal Raisin Cookies

I like a cookie that has substance - loaded with all of the good stuff! No flat, boring, plain-Jane cookies here please! And I have been in the mood for a super yummy oatmeal raisin cookie - you know, the ones that are soft and chewy, and exploding with oatmeal, raisins, brown sugar, and cinnamon (maybe even a little whole wheat flour). Now, if we forget about that darn sugar for just a minute, these might almost be considered wholesome. Can you keep a secret? This cookie even skips the egg yolk - I know, brave, huh? And that is what I wanted... a cookie that dares to go a-little-bit healthy, without compromising on flavor or texture. Bold! That's one smart cookie!

Wholesome Oatmeal Raisin Cookies


1/3 cup canola oil
1/3 cup packed brown sugar
2 tablespoons sugar
2 tablespoons water
1 egg white
1 teaspoon vanilla extract
1/3 cup, plus 1 tablespoon all-purpose flour 
1/3 cup whole plus 1 tablespoon wheat flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups old-fashioned oats
3/4 cup raisins


*NOTE - This recipe has been written for those baking at high altitudes. If you are baking from a low altitude change the recipe as follows: use 3 tablespoons water, 1/3 cup all-purpose flour, and 1/3 cup whole wheat flour.


Combine oil, sugars, water, egg white, and vanilla. Mix well with a fork, until smooth and without lumps. Combine the flours cinnamon, baking soda, and salt; gradually add to sugar mixture. Mix well. Stir in oats and raisins. Warning, this dough will be super thick, it should still be wet enough to stick together though.   .

Drop by scant 1/4 cupfuls onto greased baking sheets (spray with cooking spray). Press together and use the back of a spoon to flatten slightly. Bake at 350 for 10-12 minutes or until the top springs back when lightly pressed. Cool for one minute before transferring to wire racks.


If there is a downfall to this recipe, it is that it only makes 12-15 cookies; but it can be doubled!


Delicious! Can you smell them baking?

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