- Prep Time: 6 minutes
- Cook Time: 15 minutes
- Servings: 12
Nearly everyone loves a good oatmeal cookie, and oats are a healthful ingredient: they are a good source of thiamin, riboflavin, vitamin E and fiber. Bake the cookies only one sheet at a time. That way, theyll cook more evenly. For a softer cookie, do not flatten the dough as much before baking.
- 2 1/2 cups quick-cooking rolled oats
- 1 cup unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1/4 tsp. kosher salt
- 3 Tbs. unsalted butter, at room temperature
- 2 Tbs. canola oil
- 1 cup firmly packed light brown sugar
- 1 egg white
- 1/3 cup apple butter
- 2 tsp. vanilla extract
- 2/3 cup raisins
- Preheat an oven to 350°F. Grease 2 baking sheets with butter.
- In a bowl, using a wooden spoon, stir together the oats, flour, raisins, baking powder, cinnamon and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy, about 3 minutes.
- Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
- Using 1 tablespoon, scoop up a heaping spoonful of dough. Using another tablespoon, push the dough onto a prepared baking sheet. Repeat, spacing the mounds about 1 1/2 inches apart.
- When 1 baking sheet is full, put it in the oven and bake the cookies until they are puffed and golden brown around the edges, about 15 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack to cool for 15 minutes.
- Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.
- Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).
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