|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|
|1 tsp (5 ml)||vanilla|
|1/3 cup (75 ml)||raisins|
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.
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