Healthy Oatmeal Cookies

I got this recipe e-mailed to me from Martha Stewart. It makes a small batch, and Ray likes Oatmeal Cookies, so I thought what the heck. Well, the boys weren't exactly excited for Oatmeal Raisin. I told them we could add some mini m&m's to half and then they were game. Hmm, wonder where they got that from!


These are definitely a healthier tasting cookie. Ray commented on it without knowing. These cookies are made with oil versus butter, which is makes them crispy, not chewy. We all liked them. The boys were happy to take them in their lunch. They are good, for a healthy cookie.

Healthy Oatmeal Cookies
Adapted from Martha Stewart


1/2 cup whole-wheat flour (spooned and leveled)


1/2 cup all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/3 cup canola oil
2/3 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup rolled oats (not quick-cooking)
1/2 cup dried  raisins
1/4 - 1/2 mini m&m's


Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.


In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and raisins.


Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.


Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature, up to 5 days.