Wholesome Oatmeal Cookies
With these lower-fat cookies in the cookie jar, you won’t have to think twice about having one
1/4 cup (60 mL) unsalted butter, softened
1/4 cup (60 mL) apple butter
1 1/2 cups (375 mL) packed light brown sugar
2 eggs
2 tsp (10 mL) vanilla
1 1/2 cups (375 mL) all-purpose flour
2 cups (500 mL) large-flake rolled oats
1 tsp (5 mL) each baking soda and cinnamon
1/2 tsp (2 mL) salt
3/4 cup (175 mL) raisins
1/4 cup (60 mL) each sunflower seeds and sesame seeds
Half of the fat in these cookies has been replaced with apple butter. And oats are a fantastic source of soluble and insoluble fibre, which have been shown to have cancer-fighting properties. Use large-flake rolled oats to derive all of the benefits from this fibre-full ingredient. Including sesame and sunflower seeds adds magnesium and calcium to your diet to boot!
Line baking sheets with parchment paper (a healthy non-stick option available at grocery stores). Preheat oven to 350°F. Using electric beaters, combine butter with apple butter. Beat in sugar. Add eggs, beating well after each. Add vanilla. In a separate bowl, combine flour, oats, baking soda, cinnamon, salt, raisins and seeds. Gradually stir dry ingredients into egg mixture.
Drop heaping tablespoons two inches (5 cm) apart onto baking sheets; flatten with the back of a spoon. Bake for 12 to 15 minutes or until lightly browned. Transfer to racks to cool. Store in an airtight container for up to seven days, or freeze for up to four weeks.
Yields 54 cookies.
Per serving: 92 calories, 2 g protein, 2 g fat (1 g saturated fat), 16 g carbohydrates, 1 g fibre, 11 mg cholesterol, 54 mg sodium
