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Martha Stewart’s Healthy Oatmeal Cookies

Martha Stewart's Healthy Oatmeal Cookies

Last night when we found a nail in our tire and realized we couldn’t get to Financial Peace University, I had to quickly come up with an alternate plan that would calm the kids down since they wouldn’t get to go play with their friends.

My solution: “Let’s make cookies!”

I had just received my Martha Stewart daily cookie recipe in my inbox and liked what I saw. Not only did it have the words “healthy” & “cookie” in the same sentence, but there were relatively few ingredients, only made 18-20 cookies, and didn’t take long to make. Sold!

The kids helped me make & bake these treats. While they still contain a mix of white & wheat flour and brown sugar, I think they are relatively healthy compared to their counterparts (& the kids gobbled them up!).

In the future, I think I’ll try making with some apple sauce or adding some flax seed in. I’m not one to break the rules (very often), especially when it comes to baking, but I think this could be a fun one to play with!

Here’s what you’ll need:

  • 1/2 cup whole-wheat flour (spooned and leveled)
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 2/3 cup packed dark-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rolled oats (not quick-cooking)
  • 1/2 cup dried currants or raisins

(We used currants, but only because my mom brought them up for us at Thanksgiving and we love putting them in our crepes – I think it’s a British thing – but we couldn’t find them at any grocery stores in Nashville!)

Here’s what to do:

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.
  2. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.
  3. Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
  4. Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature, up to 5 days.

Recipe courtesy of Martha Stewart Living.

Do you have a healthy cookie recipe that works well for you? Please share!!!