Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Monday, April 30, 2012

Oatmeal Raisin Cookie (healthy version)

Rather than totally skip breakfast on a 
'Hurry! Hurry! Hurry!' kind of morning,
a couple of these just 'might do the trick'-- read
through the recipe and see what you think!

With the hand that isn't holding the cookies, 
grab a glass of cold milk, or ???.

There's something TO these, but they did not turn out to be 'HEAVY'!

By making dough balls ALMOST the size of a golf ball,  I ended up with 17 cookies.


  • 1 cup whole wheat flour
  • 1 and 1/2 cups whole (old-fashioned) oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teasoons ground cinnamon

  • 1/2 cup honey
  • 1/2 cup peanut butter (in place of oil or shortening)
  • 1 egg PLUS 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/3 to 1/2 cup applesauce (Wait with adding this-- wait until after you combine the 'dry' ingredients with the 'wet' as directed below and then judge according to moistness of the dough-- the dough should be 'workable', but still quite  'stiff'.)
  • 1/2 cup raisins OR dried cranberries OR ???
  • 1/2 cup chopped walnuts 
  • 1 cup chocolate chips (optional, but I didn't add them)


  1. Mix together the dry ingredients listed in the first group above.  Set aside.
  2. With an electric beater (hand-held, or stand), combine the 'wet' ingredients listed in the second group until smoooooooooth.
  3. Add 'dry' ingredient mix to 'wet' ingredients and mix until all is incorporated.  (This is when you decide if you want to add applesauce, and how much of it, for mixability.)
  4. Stir in raisins OR cranberries, and walnuts.
  5. Add chocolate chips, if desired.
  6. Stir until all is incorporated.
  7. Shape dough into golf-ball-sized rounds, and place on baking sheet lined with parchment paper,
  8. Bake 11-12 minutes at 350-degrees.  (Ovens vary, so check the first batch to see what's right for yours.)

This recipe was 'adapted' from one on the 
Whole Grain Gourmet website.

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