Not-So-Naughty Oatmeal Cookies
Wondering what to bring to that holiday party? Overloaded with goodies that make you feel guilty and stuffed to a level discomfort? There may be a fix for that.
An updated version of an old 4H oatmeal cookie recipe may do just the trick. These bit-sized goodies are a healthy, yet yummy, option amidst the cakes, pies, rum balls, and other treats that, let’s face it, don’t offer much in the way of redeeming qualities. Though these little guys are healthy, you still get a little decadence and the all-important ingredient…chocolate!
If you’re looking at the ingredients and wondering about coconut oil, you’re not alone. It has been a topic of controversy in the health world over the past three years. A recent article from MSN Health Living broke down the controversy about coconut oil by addressing the top claims. It summed up the concern about saturated fat nicely in saying, “[S]tudies increasingly indicate that a heart-healthy diet does not exclude saturated fat; rather, an appropriate balance of saturated, polyunsaturated, and monounsaturated fats is best. Only a mixed-fat diet promotes a healthful ratio of LDL to HDL—the ‘good’ cholesterol—and lowers the risk of heart disease.”
As we promote here, variety and balance are the keys to food intake and exercise. It’s the holidays, so treat yourself but get a healthy option in there once in a while to balance things out. We hope you enjoy our latest recipe. Be sure to leave comments, especially if you create your own way to improve on it! ENJOY!
Not-So-Naughty Oatmeal Cookies
- 1/3 cup virgin coconut oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup hot water
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 1 cup white whole wheat flour
- 1 egg – (Egg was added when the butter was replaced with oil to hold the dough together. So if you revert to butter, leave out the egg—bonus, then you can eat the raw dough!
- 3 cups rolled oats
- 1/2 chocolate chips – (Don’t go to heavy on these or the cookies will be harder to put on the pan)
- 1/2 cup dried cranberries
- 3/4 cup shredded coconut
- 1/4 cup nuts of choice – (I use either chopped walnuts, slivered almonds)
- Heat oven to 350 degrees
- Grease cookie sheet with oil (very thin coating, butter works as well as PAM spray)
- Mix first 9 ingredients (oil through egg) by hand or slow mixer
- Add remaining ingredients and stir
- Using a small cookie scoop (like an ice cream scoop) drop cookies on a cookie sheet. You can put these very close together, they won’t spread, but you don’t want them to touch. One batch fits on one sheet. They will try to break apart when uncooked, do your best. It helps to wet the fingers that touch the dough.
- Bake for 9 to 10 minutes – some may turn brown in spots, but they don’t have to turn brown to be done.
- Remove from oven and quickly take off the pan to stop the baking. Put on a cooling rack.
- Put any extra cookies you will not consume the first day in the freezer so they stay chewy when defrosted, which only takes a couple of minutes. The refrigerator tends to dry them out, even if you put them in a plastic bag or container.