I’ve been busy. Mostly doing things like moving to a new city and starting a new job. Moving also means that I’ve been working my way through Kansas City restaurants and not cooking as much at home, even though I now have access to Whole Foods and an incredible farmer’s market. When I have cooked at home, I’ve made tacos - steak tacos with caramelized onions, cilantro, lime and guacamole. Lots and lots of yummy tacos.
But last night, I made good use of the gorgeous KitchenAid mixer that’s been sitting on the counter as decoration for the past month and whipped up some oatmeal raisin cookies, a recipe I modified from epicurious.com, making them a bit healthier. Well, healthy for cookies, I guess.
Here we go:
1 3/4 cups old-fashioned rolled oats
3/4 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 sticks unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 tsp molasses
Preheat oven to 375°F.
Stir together oats, flour, cinnamon, nutmeg, baking soda, baking powder and salt.
Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add egg, molasses and vanilla and beat until combined well. Add oat mixture and beat until just combined.
Drop dough by heaping tablespoons 2 inches apart onto baking sheets lined with parchment paper and flatten mounds slightly with moistened fingers.
Bake for 10 minutes and transfer to wire racks to cool.
Enjoy!
