Recipe by MechanicalJen
Lately I've been going crazy with oatmeal cookies, but wanting something less conventional than the old standby. I found these in Best Loved Whole Grain Recipes. How simply sweet! How did I not think of these before?
Top Review by Susiecat too
YUMMMMMM!! This is my favorite kind of cookie -- soft, sweet, delicious, and still basically healthy! No guilt about feeding these to my children! I did make a couple of minor changes -- I used one whole cup of brown sugar and no white sugar. I also used one 15-oz can of peaches (drained) along with two small 4.5-oz cans (lunch size) so there was a fair amount of liquid in my batter. To help absorb it I added an extra 1/2 cup of wheat germ. I added in 1 tsp of cinnamon too. The cookies came out puffy and soft, with delicous chunks of fruit throughout. And I knew my kids were eating healthy cookies for their snack after school! Thanks, MechanicalJen! Made for PAC Spring 2008
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar
- 2⁄3 cup butter
- 2 eggs
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 1⁄2 cups rolled oats
- 1 1⁄2 cups peaches, diced
- 1 cup raisins
Directions See How It's Made
- Preheat oven to 350.
- Beat sugars, butter, eggs and vanilla in large mixing bowl with elextric mixer at medium speed.
- Combine flour, baking powder and salt in separate bowl. Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth.
- Stir in oats, peaches and raisins. Drop by tablespoonfuls onto baking sheet.
- Bake 10 to 15 minutes or until golden.