Oatmeal Cookies

A healthier bake sale wouldn’t be complete without an oatmeal cookie. These tasty cookies are soft and chewy with just the right amount of raisins. Our adult and kid testers gave this cookie “a big yes!”

½ cup soft, non-hydrogenated margarine 125 mL

¾ cup packed brown sugar 175 mL

1 large egg 1

2 tsp vanilla 10 mL

2½ cups quick-cooking rolled oats 625 mL

2 cups whole wheat flour 500 mL

1½ tsp baking soda 7 mL

¼ cup milk, 2% M.F. 50 mL

1 cup raisins 250 mL

1. Preheat oven to 375°F (190°C). Lightly spray baking sheets with non-stick cooking spray or line with parchment paper.

2. In a large bowl, using an electric mixer, beat margarine and sugar until light and fluffy. Beat in egg until creamy. Stir in vanilla.

3. In a medium bowl, combine oats, whole wheat flour and baking soda. Using a wooden spoon, mix half of oat mixture into wet ingredients. Add milk and stir just until combined. Mix in remaining oat mixture and raisins.

4. Roll heaping tablespoonfuls (15 mL) of dough into balls. Place on prepared baking sheets and flatten slightly with a fork. Bake for about 10-12 minutes, or until cookies just start to turn golden. Let cool on baking sheets on a wire rack for 5 minutes. Remove cookies to a rack to cool completely.