Why add mashed avocado to muffins? Because avocados are full of polyunsaturated fat (‘good fat'),…
Life is good with a raisin oatmeal cookie! These are wonderful after-school snack or take-along cookies made even better because they are very low in fat and sugar. A little yogurt and oil substitute for butter, and there’s not too much brown sugar. Nutritionals clock in at about half the fat and calories of most traditional raisin oatmeal cookies. When I first tested this recipe Sun-Maid sent to me, called ‘Really Good Raisin Oatmeal Cookies’, I was surprised how ‘really good’ they were. I reduced the sugar a little and think they’re even better now.
While you’re getting this yummy cookie recipe, there are a few things about nutrition labels that have changed recently. The law requires the number of servings and calories to be in larger text. Added sugars will be separate from natural sugars like from raisins. It’s all good and makes it easier to decipher labels and compare foods. Here’s a link to a comparison of the old and new labels which will be required by law in early 2020 yet many products are already in compliance.
Really Good Low-Fast Raisin Oatmeal Cookie Bars
- 1 cup white whole wheat flour or half whole wheat flour and half all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 1/4 cup fat-free vanilla or plain yogurt
- 2 Tbsp. canola oil or corn oil or 3T for a slightly moister cookie
- 1 large egg or two, if eggs aren't real big
- 1 teaspoon vanilla extract
- 1-1/3 cups old-fashioned or quick-cooking oats not instant
- 1 cup Sun-Maid Natural or Golden Raisins
- HEAT oven to 375º F. Line a 9x13-inch baking pan with parchment, foil or coat with cooking spray. (A dab of butter on the pan helps hold parchment in place.)
- COMBINE flour, baking powder, cinnamon, baking soda and salt in a small bowl.
- COMBINE brown sugar, yogurt, oil, egg and vanilla in a large bowl. Stir in flour mixture until well blended.
- STIR in oats and raisins.
- SPREAD dough evenly into prepared pan using water moistened fingertips or silicon spatula. Dough is slightly stiff and sticky.
- BAKE for 15-18 minutes until lightly browned and center feels set when lightly pressed with fingertip. Best if not over-baked. Cool in pan. Lift from pan with parchment or foil if using and cut into bars.