Oatmeal Raisin Breakfast Cookie |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 8 |
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A healthy on-the-go option that I created for school bakesales. Pre-cooking the raisins makes these soft and chewy, while the instant oatmeal and quinoa add extra vitamins and protein. Ingredients:
1 1/2 cups raisins |
1 1/2 cups water |
3/4 cup shortening |
1 cup sugar |
2 eggs |
1 teaspoon vanilla |
2 1/2 cups whole wheat flour |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
3/4 cup quinoa |
5 (43 g) packets instant oatmeal (any flavor) |
1/2 cup nuts (optional) |
Directions:
1. Preheat oven to 400.
2. Combine raisins and water in microwave-safe bowl. Cover and cook on high for 5 minutes. Let cool and drain, saving the raisin water. (Should have 3/4 cup raisin water. Can add extra water to equal 3/4 cup.).
3. Cream shortening, sugar, eggs, and vanilla until lumps disappear.
4. Add raisin water.
5. Add flour, powder, soda, salt, cinnamon, and cloves. Combine well.
6. Add oats and quinoa.
7. Add raisins (and nuts if desired) until just combined.
8. Use a #12 scoop (about 1/3 cup) and scoop out onto parchment-lined cookie sheet.
9. Bake 12-15 minutes.
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