It is one of the scariest and most common diseases floating among the human race; infecting us and making us unmotivated couch potatoes. Unfortunately, it never really seems to leave the body once it enters. It just stays dormant until another challenge enters our lives.
I’m taking not one, but two SAT classes this summer in addition to having a personal tutor. Even though I would much rather spend my summer pouring coffee at Starbucks or saving lives by the pool, my mother believes that I should be spending my summers “catching up”. By “catching up”, she means learning things that you neglected to learn during the year. For me, that would mean more violin practice, more SAT practice, more reading, etc. Basically, more work.
So, after moaning over my sad life, I decided to make myself a pick-me-up snack. These are my staple oatmeal raisin cookies. They are exactly what a cookie should be. Not too thick, but not too thin. Crispy on the outside, but soft and chewy on the inside. I use chocolate chips in mine, so I have the gooey, chocolaty goodness blending with the cinnamon and raisins to give the perfect tasting cookie.
SKINNY VERSION: You can sub 2 tablespoons of unsweetened applesauce for 2 tablespoons of butter. You can substitute half to all of the sugar with any 0 calorie sweetener you wish. Omit the walnuts/chocolate chips.
Oatmeal Raisin Cookies
Yield: A little over 2 dozen cookies
1 stick unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
½ tsp vanilla extract
7/8 cup AP flour
½ tsp baking soda
¾ tsp cinnamon
> ¼ tsp nutmeg
1 ½ cup old-fashioned oats
½ cup raisins
½ cup walnuts or dark chocolate chips (sub. more raisins or just omit)
1. Preheat oven to 375.
2. In a large bowl, beat butter, sugars, eggs and vanilla extract until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring just until combined.
3. Fold in rolled oats, raisins, and walnuts (in this case, chocolate chips). Drop dough by rounded teaspoons (I used a cookie scoop) about 2 inches apart onto a cookie sheet.
4. Bake for 8 – 10 minutes (mine took 12 minutes) or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.
Regular: Calories 95, Total Fat 5.6g, Cholesterol 17mg, Sodium 58mg, Total Carbs 10.3g, Sugar 6.5g, Protein 1.4g
Skinny: Calories 63, Total Fat 3.1g, Cholesterol 14mg, Sodium 52mg, Total Carbs 8.1g, Sugars 4.6g, Protien 0.7g
What do you make when your feeling down? I’d love to know