This recipe takes oatmeal cookies up a notch with its cinnamony, buttery take on a much-loved dessert. — Carolyn Casner, EatingWell Cinnamon-raisin oatmeal cookies Servings: 6 Ingredients ■ 1 cup white whole-wheat flour ■ 1 teaspoon baking powder ■ 1 teaspoon ground cinnamon ■ 1⁄2 teaspoon salt ■ 2⁄3 cup packed light brown sugar ■ 6 tablespoons unsalted butter, melted ■ 1 large egg ■ 1 1⁄2 teaspoons vanilla extract ■ 1 cup old-fashioned rolled oats ■ 1⁄2 cup raisins Directions Preheat oven to 350 F. Lightly coat a baking sheet with cooking spray.
Whisk flour, baking powder, cinnamon and salt in a medium bowl. Whisk sugar, butter, egg and vanilla in a large bowl. Add flour mixture, oats and raisins and stir with a wooden spoon until well combined.
Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch. Bake until golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining batter. Store leftovers at room temperature in an airtight container for up to 3 days. Nutrition per serving: 91 calories, 3 g total fat, 2 g saturated fat, 15 mg cholesterol, 15 g carbohydrates, 1 g fiber, 8 g total sugars, 6 g added sugars, 2 g protein, 74 mg sodium, 55 mg potassium, 1 mg iron, 3 mcg folate, 23 mg calcium, 100 IU vitamin A, 0 mg vitamin C.
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