SeeingRred
Over the years I have come across many orbs of pasty cardboard or globs of goo claiming to be healthy cookies. But, the fact is, if it doesn’t look like a cookie and doesn’t taste like a cookie…! For a guilt-free treat with the perfect crunch/chew combination, that is jam-packed with healthy goodness, you have to try these!
I might have just perfected my most favourite “Yummiest Healthiest Oatmeal Cookies.”
It’s been a busy, full week (like every other) and the need to bake some cookies for the kids’ lunches and snacks have been on my mind. Today, after dropping off the two older boys at school, instead of remaining with K. to play outside, we took a little walk and then headed home.
As K. played with his magnetic letters (within just a few minutes, most of them scattered on the kitchen floor or tucked into the folds of my lovely cream couch), I got out all of the ingredients. As soon as he heard the rumbling motor of my KitchenAid, my little meatball pounced up and ran to his chair. We washed his little hands and put on his baking smock, his grin spreading from ear to ear as he chanted over and over, “Cooookie, Mama, coookie?”
It always takes that much longer when the kids are involved, but they do so love to be in the kitchen. Admittedly, sometimes I am happy when they are ensconced in their own play and I’m allowed to BE in the splendour of a peaceful space. Today was not that kind of day. So, as we added ingredients to the bowls (I usually do four batches at a time, because they go so quickly — after sharing with teachers, family and friends, there aren’t that many left to go in the cookie jar.), all the while trying to stave off curious, grabby hands, I started thinking about baking soda vs. baking powder as leavening agents and their different effects. So, I decided to look it up. To be honest, I only just skimmed through, but I remember reading that baking soda usually needs an acid, such as buttermilk/vinegar/sour cream, to create bubbles and initiate its leavening power (Hmm, my recipe did not have anything like that). On the other hand, baking powder required only a liquid and heat to do the job. The site warned that using baking powder usually resulted in cookies and cakes that were lighter in colour and adding too much sometimes left a bitter aftertaste. I decided to go for it. I kept everything the same and simply added 1 teaspoon of baking powder to my dry ingredients.
I was proud of my cookies to begin with. Years of having my kids’ snack-bags raided at family gatherings, as well as my savoury-loving M. rummaging through the pantry in search of a sweet treat, was evidence enough that my “healthified” cookies had some appeal. I was a little nervous dumping the baking powder in, wondering if I had unnecessarily ruined a bunch of cookies or just given my recently-hard-to-please 8-year old yet another reason to complain (Aargh!).
I baked the first double-batch made with a combination of raisins/dried cranberries/dates. The baking powder did make a difference! My cookies, usually more of a chunky mound of yumminess, once out of the oven this time were all flat and round. They looked great! This was the one flaw, if one could call it a flaw, I had wanted to fix with my recipe. I was pleased.
Just then I noticed the time. Already 12 o’clock noon. Almost time to put K. down for his nap, and I still had the dry ingredients for the next double-batch (this time with carob chips) sitting there. I decided to hustle and finish the mixing of the batter before heading upstairs, so that all the noisy parts of the procedure would be done and I could do the baking quietly while he slept (He’s been taking a long time to fall asleep during the day lately, and I did not want to take any chances that he would miss his nap again. I am in absolute fear that he is phasing out his naps. I will certainly go crazy if I do not get a break each day, if even a little, from this energetic and unpredictable little monkey. I tell you wholeheartedly, I will not last.)
After his “baba and booky”, I slipped stealthily back downstairs and set out to complete my seemingly impossible mission. (There’s only so much time in the day and oftentimes, before you know it, I haven’t eaten lunch and the laundry is still heaped in piles, but it’s time to do school pick-up again … Smile/snarl << depending on the day). As I scooped up the batter, I noticed the change in texture right away. It was more airy and full of tiny bubbles. When I flattened the balls of dough on the cookie sheet, they were definitely much less dense, fluffier to the touch.
I pulled out more cooling racks. As I did the count, I noticed that the first double-batch yielded 64 cookies and the second set yielded 72! What the heck?! It occurred to me that this could be a very good thing … Well, if only the cookies tasted good. (Yikes! Fingers crossed.)
The verdict is in. OMG — they are delicious!! I gave myself one to try (need self-control in these tantalizing situations)… Light and chewy with a bit of crunch from the caramelization of the sugar, enough texture to give it substance, and just the right amount of sweetness to make you feel just a bit guilty (not really though!). Mmmmm, not only are these cookies full of wholesome goodness, but they are certifiably scrumptious! With the addition of just a touch of baking powder, methinks I’ve finally got myself a winner!! 🙂
“Yummiest Healthiest Oatmeal Cookies”
servings= makes 72 cookies
time= 1 hour
difficulty= easy
Ingredients:
2 c. whole wheat flour
2 c. oats
1/2 c. “Smoothie Mix” (ground flax/ground chia/wheat germ)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/4 c. unsweetened coconut flakes
1 c. choose from carob chips/chocolate chips/dried cranberries/raisins/dates — any combination!
1/2 c. butter
1/2 c. coconut oil
1 c. brown sugar (or preferred sweetener)
2 eggs
1 tbsp. vanilla
3 tbsp. water
Instructions:
- Mix together dry ingredients in medium bowl. Set aside.
- Cream wet ingredients with a mixer until combined, occasionally scraping down the sides.
- Add dry ingredients slowly to wet ingredients.
- Let sit on counter at room temperature for 20 minutes.
- Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake at 325 degrees Fahrenheit for 12-14 minutes until light brown.
- ENJOY and SHARE! ☺
Notes:
- For “Smoothie Mix” combine ground flax, ground chia, and wheat germ in a 1:1:1 ratio. Make extra and store in airtight container in the refrigerator.
- If using raisins, cranberries or dates, add 2 tbsp. cinnamon for a delicious, spicy twist!
- If preferred, substitute additional 1/2 c. coconut oil instead of butter.
Ana
It looks delicious!!!
SeeingRred
Thanks Ana! You’ll have to let me know what you think if you happen to give the recipe a try 🙂
hill
My Ƅrother recommended I may like this Ьlog.
He was once entirｅlу right. This put up
actually made my day. You cann’t imagine just how much time I had ѕpent for this information! Thank yօu!
SeeingRred
I’m really glad you liked my blog. I hope you found what you were seeking and it’s helpful to you somehow. Thank you (and your brother). You made my day too❣️:)