Tuesday, July 21, 2009

Thick, Chewy (and healthy) Oatmeal Cookies

The person I originally started posting these recipes for hasn't even read these posts. As predictable as he is, though, he'll come undone again any minute now, and I'll direct him back here.

I have received some great feedback from other people. Some addicts, some not. Maybe it has to do with the economic climate right now, but eating cheap while eating well seems to be going over well. So I'll continue.

These cookies are healthy, filling and yummy! You can use them as breakfast cookies, if you want. I think. Hell, to me, all cookies are breakfast cookies...and lunch cookies...and snack cookies...

Thick, Chewy Oatmeal Raisin Cookies

1 cup butter, softened (use margarine to cut cost. I like Imperial, but whatever. $.75 max)
1 1/3 cups packed brown sugar (buy bulk $.50)
2 eggs ($1.30/12 = .11 per egg = $.22 cents)
1 tsp. vanilla (if you don't already have some, borrow it or do without. It's better with, though)
1 1/2 cups whole wheat flour ($.25 - buy bulk)
1 tsp. baking soda (nominal & you should already have)
1 tsp. cinnamon (see note for vanilla)
3 cups rolled oats ($.75 - bulk)

1 1/2 cup raisins ($1.50 - bulk. If the raisins are a little dry, boil them in water, drain, use.)
1 cup chopped walnuts ($2.00 max - bulk) Raisins and nuts are the biggest expenses and both can be left out, but both add to the nutrition of this cookie.

1 Tbsp. ground flax seed (optional)

Cream together wet ingredients with electric mixer. (If you're really poor, put the bowl in the middle of a smallish table, insert a large mixing spoon into the ingredients, and run around the table as fast as you can 100 times while hanging onto the spoon.)

Add dry ingredients and mix well.

THIS PART IS IMPORTANT: chill the dough in the refrigerator at least 2-3 hours. You want the dough to be pretty hard. This is what will make the cookies really chewy.

Use a spoon to scoop out dough, roll it into a ball with your hands and gently press down as you put them on the cookie sheet.

Bake at 350 for about 12 minutes. Makes appx. 2 dozen, depending on how big your balls are. (I slay me...)

So here's the breakdown: $5.22 or about $.21 per cookie.

This recipe is obviously vegetarian. To veganize, use Nucoa margarine and Ener G, powdered egg substitute. It's about $5 for a box, but it will last forever.

You can also use any other dried fruit you like. The last batch I made has raisins and dried cranberries. Yum!

1 comment:

  1. There's no end to the mouthwatering pictures on this blog!

    Another great recipe.