Kitchen Sink Oatmeal Cookies

I used to read food magazines all the time. When I was a senior in high school, I would often walk on the treadmill and read things like Food Network Magazine, or Home and Garden; my favorite was probably Good Housekeeping, which is funny because my house was always a complete mess since I am very unmotivated to clean. (Now that I’ve moved into my own apartment, though, I’m hoping to change that! So far my apartment-mate and I are doing well at keeping it clean… but it has only been a week!)

 
One time when I was working out, I stumbled upon a recipe in Food network Magazine titled "Flu-Fighting Cookies." I was interested, since there is so much research coming out about the immune system benefits of having a healthy diet, and I was hoping that the cookies might be a bit lighter than the recipes Food Network normally publishes. So I flipped over the page and saw a delicious-looking cookie studded with plump rasins and slightly tart cranberries, with toasted walnuts mixed into a sweet oat batter that had a hint of ginger to give it some character...

Aaaaand then I saw that the recipe required 1 stick of butter, 1 cup brown sugar, and 2 large eggs mixed with 1/4c. of molasses.

Um, no thanks. Talk about a health failure if you’re looking to have these as part of a routine! I was so dissapointed that they were touting health benefits when they could be making the cookie contain a lot less fat and sugar. So right then and there I decided that I was going to take this cookie recipe and make it not only healthier, but also just as delicious.

Well, here is the recipe. It’s from my old blog (because I have had no time, what with unpacking and shopping and signing contracts and work training), but it’s one of my favorites. These cookies are just so good. They are oatmeal cookies that are stuffed to the brim with raisins, cranberries, and walnuts. The oats are complimented by adding some brown sugar to create a mildly sweet batter that is given some zing with aromatic and warm cinnamon, nutmeg, and ginger. Using applesauce for the base instead of sugar makes them super healthy, while also creating this crispy-on-the-outside-but-chewy-on-the-inside feel. I call them "Kitchen Sink" cookies because they have a whole lot packed into them, and most of the stuff you probably already have around the house.

Let's talk about some of the ingredients in these guys:

Oatmeal: Here at The Healthy Bites, we love our oats! Besides being a cholesterol-lowering food if eaten often enough, oats are packed with manganese and selenium.

Raisins and cranberries: Fiber, vitamin C, and antioxidants all wrapped up in a plump little package. These guys compliment the brown sugar and oat batter so well!

Ginger: A huge antioxidant superhero, along with helping in digestion and anti-inflammation! It may sound weird to add it to cookies, but it works a lot like nutmeg or cinnamon: it adds some spice without changing the cookies to a "savory" note. Think of the warmth of the holidays: that is what ginger is like.

Walnuts: Full of healthy fats (omega-3s, in this case) that are essential in a nutritionally-sound die. Walnuts are not only tasty but add a great texture. Need more? Vitamin E, calcium, and anti-inflammatory agents.

Happy Monday! Eat some cookies.

Kitchen Sink Oatmeal Cookies 

Inspired by Food Network

Serves 22   Serving Size: 1 cookie

Ingredients:

• 1/3c. brown sugar
• 1/2c. sugar OR splenda
• 2 and 1/2c. rolled oats
• 1/2c. white whole wheat flour
• 1 tsp cinnamon
• 1/2tsp nutmeg
• 1/8tsp cloves (ground)
• 1/2tsp salt
• 3/4c. unsweetened applesauce
• 1 large egg
• 1tsp freshly grated ginger
• 1tsp vanilla
• 1/3c. raisins
• 1/3c. walnuts, chopped into pieces
• 1/3c. dried cranberries

Instructions:

1. Preheat oven to 375F.
2. Meanwhile, combine brown sugar, sugar OR splenda, rolled oats, flour, cinnamon, nutmeg, cloves, and salt in a medium bowl. Mix well. Set aside.
3. In a large bowl, whisk together applesauce, egg, ginger, and vanilla. Add the dry ingredients and mix just until combined. Fold the raisins, walnuts, and cranberries into the batter until evenly distributed, being careful not to overmix.
4. Place heaping tablespoons of batter onto a cookie sheet that is either covered with parchment paper or cooking spray, leaving about an inch between each cookie. Flatten slightly using wet fingertips, and then cook for 13-15 minutes or until the cookie no longer feels like it will "fall apart" when you touch it. Let cool for at least 7 minutes. Enjoy!

Nutrition Information (with Sugar):
Sodium: 59mg
Total Fat: 2g
      Saturated: 0.5g
       Trans: 0g
Sugar: 9g
Protein: 2g
Calories: 95


Nutrition Information (with Splenda):
Sodium: 59mg
Total Fat: 2g
      Saturated: 0.5g
       Trans: 0g
Sugar: 6g
Protein: 2g
Calories: 87