It took me awhile to get this recipe right and to be able to share it with everyone. There are so many factors in finding the right balance of taste and texture in this kind of a cookie. I was happy with it after the third try and my family finally gave it thumbs up. I hope you enjoy this crispy, chewy cookie as much as we did!
Nutrition: calories 148, fat 2.8g, carbs 32.6g, fiber 2.2g, sugar 10.6g, sodium 52mg, protein 3.7g, Weight Watcher PointsPlus® 4
Lighter Old Fashioned Oatmeal Cookies
Makes 24 Cookies
- 1 1/4 cups oats, old fashioned or quick, not instant
- 3/4 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1 large or extra large egg, lightly beaten
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 4 tbsp stick butter, softened
- 1 1/4 tsp vanilla extract
- 1 1/4 tsp cinnamon
- 1 tsp cinnamon mixed with 2 tsp granulated sugar for sprinkling on top
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup currants (Currants are the small little raisins. I feel you get more bang for your buck using these instead of regular raisins. If you don’t have them in the house, you can use raisins and toss them in.)
- Preheat oven to 350 degrees. Have two cookie sheets ready lined with parchment paper. We are only baking one cookie sheet at a time. This makes for more even baking.
- Place the oats and the flour in a large mixing bowl and whisk to fluff up. Add the baking powder, baking soda, cinnamon and salt and whisk as well.
- Add the sugar, softened butter, beaten egg and vanilla extract. With a rubber spatula or wooden spoon, mix to combine.
- Fold in the currants.
- Using a measure tbsp place 12 scoops on each cookie sheet. Sprinkle the cinnamon sugar mixture over each cookie. Bake for about 8-11 minutes until lightly browned.
- Wait a few minutes and then slide the parchment paper off the cookie sheet and place on a cooling rack.
- Now bake the other 12 cookies and repeat step 5.
- Enjoy them warm or cooled. Either way they are delish!