Oatmeal-Raisin Bites

by Anne Bennett on September 1, 2014


Weight Watchers sent me an email today that said, “End summertime on a sweet note with cookies that are loaded with fiber and big granola taste!” Included was this recipe for oatmeal cookies.

I looked over the recipe, yawned and thought to myself: well, they are loaded with good stuff — lots of oats and whole wheat flour. That sounds… yawn again… healthy.

Then I read down a few lines and saw the butter. Not just a smidgeon of butter — a whole stick.

I was suddenly awake and grabbing for my mixer. An hour later we were munching on tiny oatmeal bites that tasted every bit as good as the real thing. Wait –they are the real thing!

Way to go, Weight Watchers. You came up with a real, bonafide cookie, only downsized. That’s the trick: you scoop heaping teaspoons of batter, not tablespoons, which yields a total of 40 or so (I counted 46 in my batch) absolutely delicious, fiber-filled-but-rich-tasting gems.

I baked mine the longer time so that they were nice and crunchy. Tomorrow I’ll make them again but I’ll halve the raisins and add 1/2 cup of walnuts. For those of you who worry about portion-control, these should freeze nicely too. You can take out a few at a time, put them into a zip-lock bag and toss them in your purse (or manly receptacle) for later in the day when hunger and fatigue set in.

My mantra: Life is too short to deprive oneself of good cookies.

1 1/2 cups uncooked rolled oats
3/4 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup sugar
1 large egg
1 tsp. vanilla
1 cup raisins, chopped*

Preheat oven to 350 degrees F.

In a medium bowl combine oats, flour, baking powder, salt and cinnamon. Set aside. Using an electric mixer, cream butter and both sugars until smooth. Add egg and vanilla and mix thoroughly. Add oat mixture and mix until just combined. Fold in raisins.

Drop rounded teaspoons of batter onto 2 ungreased cookie sheets, about 1-inch apart. Bake for 9 to 10 minutes for chewy cookies or 11 to 12 minutes for crispy cookies. Remove from oven and let cookies rest on cookie sheets for about 2 minutes before removing to a wire rack to cool completely.

*You can add walnuts instead of raisins, or use 1/2 cup raisins and 1/2 cup chopped walnuts.

Yields 40 cookies
WW Points per cookie: 2

print recipe only




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