I love becoming obsessed with a new find. Like Cinnamon Bun Creamer from Coffee-Mate. Granted, it’s not so ‘new’ to the general public, but it’s new to moi. And I swear I’ve swirled this sweetness into at LEAST two cups of coffee every day.
I’ve also been drinking it alongside these fantastic Oatmeal-Raisin Cookies (healthy ones, to boot). They’re an incredibly easy cookie to put together and they take just a few short minutes to bake up. The best part about them, though, is that they’re only 3 PointsPlus™ a piece. I get my sweet fix and I’m staying on point. Go me! 😉
Healthy Oatmeal-Raisin Cookies
Adapted from: Williams-Sonoma – Essentials of Healthful Cooking by Mary Abbott Hess, Dana Jacobi & Marie Simmons
PointsPlus™ Value: 3
Yields: 26-28 cookies (1 per serving)
2-1/2 c quick-cooking rolled oats
1 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/4 tsp Kosher salt
3 tbsp unsalted butter, at room temperature
2 tbsp canola oil
1 c light brown sugar, firmly packed
1 egg white
1/3 c apple butter
2 tsp pure vanilla extract
2/3 c raisins
Position racks in middle of the oven and preheat to 350 degrees F. Line 2-3 baking sheets with parchment paper or a silicone mat. In a large bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, allspice and salt until well mixed. In another large bowl, using a hand mixer or the paddle of stand mixer, cream together the butter and canola oil until blended. Add the brown sugar and beat until the mixture is fluffy and clings together. Mix in the egg white, apple butter, vanilla and raisins. The mixture may look slightly curdled, but don’t worry. Add the dry ingredients and mix with a rubber spatula until a sticky dough forms.
Using 2 spoons or a cookie scoop, drop golf ball-size balls of dough onto the prepared baking sheets, spacing them 2-1/2″ apart. For rustic cookies, dip the bottom of a glass in cold water and flatten each ball until it is 1/4″ thick. For a more elegant shape, moisten your fingers, then flatten each cookie while smoothing the sides, making neat 2″ rounds. Bake the cookies for 13-15 minutes until they are a cinnamon brown. Remove from the oven and let cool on the sheet for 5 minutes, then, using a wide spatula, carefully transfer the cookies to a wire rack to cool completely. The cookies will crisp as they cool. Store them in an airtight container at room temperature for up to 2 weeks.