You don’t have to skip dessert if you’re on a heart-healthy diet, just choose wisely. Reach for one of these chewy cookies, packed with oatmeal and low in saturated fat.

Ingredients

1 1/4 cups rolled oats

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened

3/4 cup sugar

2 tablespoons molasses

1 large egg

1 teaspoon vanilla extract

1 cup raisins

Instructions

Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

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