Ingredients
| Quantity | Ingredients |
|---|---|
| ½ cup (125 ml) | all-purpose flour |
| ½ cup (125 ml) | whole-wheat flour |
| 1 ½ cups (375 ml) | old fashioned rolled oats |
| 1 tsp (5 ml) | cinnamon |
| ½ tsp (2 ml) | baking soda |
| ¼ tsp (1 ml) | baking powder |
| ¼ tsp (1 ml) | salt |
| pinch nutmeg, or to taste | |
| ½ cup (125 ml) | non-hydrogenated margarine |
| ¾ cup (175 ml) | brown sugar |
| 2 | medium eggs |
| 1 tsp (5 ml) | vanilla |
| 1/3 cup (75 ml) | raisins |
Directions
Preheat oven to 375°F (190°C).
In a mixing bowl, combine all-purpose flour, whole-wheat flour, oats, cinnamon, baking soda, baking powder, salt and nutmeg.
In a large mixing bowl, use an electric mixer, or whisk to cream margarine with sugar until light and fluffy, about 1 minute. Beat in eggs and vanilla.
Add flour mixture to egg mixture and mix until combined. Add raisins and fold into batter.
Fill a small bowl with water.
Scoop about 2 tbsp (25 ml) batter onto a cookie sheet; dip your fingers into the bowl of water and then gently press down on each cookie, spreading dough until about 2 ½ inches across.
Bake for 10 minutes, or until bottoms of cookies begin to turn golden brown.
Serves 16.
Nutrition per cookie: 174 cal, 3 g pro, 7 g total fat (2 g saturated fat), 25 g carb, 2 g fibre, 21 mg chol, 169 mg sodium
Source: Leslie Beck's Healthy Kitchen