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Really Good but Even Better Low-Fat Raisin Oatmeal Cookies (Adapted from Sun-Maid) yields 40 cookies Ingredients: - 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup packed light brown sugar
- 1/4 cup plain 0% Fage Greek yogurt
- 2 tablespoons coconut oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/3 cups uncooked old-fashioned rolled oats
- 1 cup Sun-Maid Natural Raisins
- 1/2 cup unsweetened shredded coconut
Instructions: - Preheat oven to 350. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, mix together the brown sugar, yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined.
- Stir in the oats, raisins, and shredded coconut.
- Using a little cookie/ice cream scoop, drop dough by the teaspoonful (large, rounded, heaping teaspoons) onto the prepared baking sheets. Use a fork to gently press the dough down a bit to flatten it (well you don’t have to do this, but I like the way my cookies bake this way).
- Bake for 9.5-10 minutes until very lightly browned – don’t overbake them. This is crucial – they’ll still be soft and not totally set in the centers, but take them out anyway.
- Remove baking sheet from oven and place on a cooling rack – let the cookies cool on the baking sheet for a while, then remove them directly to the cooling rack to cool completely. Although you should probably eat a few (milk dunking optional) while they’re still warm — they’re really, really good. I’m not lying — the recipe says so!
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