September 3, 2014

It’s a travesty that I hate to say, but it looks like summer is finally coming to an end. The mornings and afternoons just aren’t quite as humid and sweltering as they were just a few weeks ago. There is one bright spot to this lack of heat though… Baked goods!

Now that summer is almost over, it’s time to turn the oven back on and break out the baking utensils. Flour, sugar, butter, chocolate!

One of my boyfriend Sean’s favorite treats are oatmeal raisin cookies, especially of the chewy variety. And it just so happens that I have a kick-ass recipe for chewy, gooey (and even healthy) oatmeal cookies. Trust me, you’ll never taste a difference – not even Sean does and he’s my toughest critic when it comes to desserts.

Chewy Oatmeal Raisin Cookies

Makes: 16 – 20 cookies (depending on the size of the cookie ball)

Ingredients:

• 1 1/2 c. regular oats (I like Trader Joe’s Oats)
• 2/3 c. white (or wheat) flour
• 1/2 c. raisins (chopped)
• 1/2 c. brown sugar (not packed)
• 4 tbsp. stevia or Splenda no-calorie sweetener (this equals about 8 individual packets)
• 3 tbsp. light butter or margarine
• 4 tbsp. no-sugar added applesauce
• 4 tbsp. fat-free egg substitute (I like the taste of Egg Beaters, personally)
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. baking soda
• Dash of salt
• Optional: 1/2 c. semi-sweet chocolate chips or mini chocolate chips

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine brown sugar, stevia, butter, applesauce, egg substitute and vanilla extract in a medium-sized bowl. Mix thoroughly with a wire whisk or fork to combine.
3. Then add in flour, baking soda, cinnamon and salt to the mix. Stir until batter is smooth.
4. Add oats, chopped raisins and chocolate chips (if using), and mix until everything’s coated with batter.
5. Line a large baking sheet with parchment paper. Spoon out cookie batter in evenly sized balls – there should be enough batter to make at least 16 – 20 cookies depending on the preferred size.
6. Place in the oven and bake for 10 – 12 minutes, testing to see if cookies are done by a toothpick in the center. When it comes out clean – they’re ready.
7. Remove cookies from oven and allow to cool for 1 minute on sheet before sliding them onto a flat surface to cool completely.
8. Store cookies in an airtight container between layers of parchment paper. They keep for up to a week after baking.