Oatmeal-Raisin Cookies

Cheaper, healthier, and tastier than anything you'll find in a store.

By The Editors

Wildly Affordable Organic by Linda Watson

Wildly Affordable Organic

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Compared to store-bought cakes and pies, home-baked treats are healthier, better tasting, and much cheaper. Even with high-quality ingredients like organic flour and good oats, these Oatmeal-Raisin Cookies from Linda Watson’s Wildly Affordable Organic: Eat Fabulous Food, Get Healthy, and Save the Planet--All on $5 a Day or Less (Da Capo), cost a fraction of what you'd pay at a supermarket. Made with whole grains and natural ingredients, they’re better for your grandkids as well.

10 tablespoons butter at room temperature (1 1/4 sticks)
1 1/4 cups white whole wheat or all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups oats
1 cup raisins or mix of dried fruit, chocolate chips, and nuts

1. Position oven racks in the center of the oven. Preheat oven to 350 degrees F.

2. If butter is cold, cut it into roughly tablespoon-size pieces so it will soften quickly,  then put it in a mixing bowl. Put flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl and stir to mix.

3. Add brown sugar to butter and beat on medium speed until fluffy, about 1 minute. Stir in eggs. Add flour mixture and beat until smooth. Stir in vanilla. Stir in oats and raisins.

4. Drop cookie dough by tablespoon onto ungreased cookie sheets. Bake for 14 to 16 minutes, until tops of cookies start to turn golden and edges look a bit crisp. If cooking more than one sheet of cookies at a time, remove the top sheet from the oven first, letting each remaining sheet be on top for a moment. As soon as you take a cookie sheet from the oven, move cookies to wire racks using a thin spatula. Otherwise, cookies will harden and be difficult to remove.

5. Eat some warm. Then cool completely and store in a covered container at room temperature or freeze.

Makes 36 cookies

Excerpted from Wildly Affordable Organic © 2011, by Linda Watson. Reprinted with permission of Da Capo Books.


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