During those harsh winter days all we ever want to do is stay indoors with a good book or positioned perfectly in front of the television set while munching on our favourite “comfort food”. More often than not “comfort food” usually equates to unhealthy food. We can break that cycle by switching to a healthier alternative every so often. A great way to start is with baking some home-made oatmeal raisin cookies. You can also substitute the raisins for semi-sweet chocolate chips. They are healthy, delicious and even better the aroma from these goodies while baking will make your home smell even more delightful!
Oatmeal-raisin cookie recipe:
Makes 48 cookies
preparation 20 minutes
cooking 60 minutes
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
pure vanilla extract
3 cups old-fashioned rolled oats (not quick-cooking)
1 1/2 cups raisins
- Heat oven to 350° F. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
- Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the oats and raisins by hand.
- Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.
- Bake, rotating the baking sheets halfway through, until golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.