Oatmeal Raisin Cookie (Healthy Version)

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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.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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