I am not a big fan of oatmeal raisin cookies. Really. I rarely touch them. So you can imagine my surprise when that was exactly what I wanted – no craved – last week. It must be the hot weather getting to me…or the medicine for the bronchitis (yes, ladies and gentlemen, I managed to contract bronchitis in the middle of summer).
Whatever the case, I knew any cookie I had needed chocolate too so in went the rest of my dark chocolate cut into chunks. The result? A surprisingly moist and chewy egg-free cookie.
Considering how good oatmeal is for you, and the fact that both oatmeal and chocolate are rich in antioxidants, I thought this would be a good summer entry into Sweetnicks ARF/5-A-Day Tuesdays. Check out her site later tonight for a round of of antioxidant rich foods and veggies too.
Yields about 2 dozen
1/2 cup brown sugar
1 cup all purpose flour
1 cup rolled oats
1/4 cup hot water
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
1 cup chocolate chips
1/2 cup raisinsPreheat oven to 375 degrees.
In a large bowl, combine the butter and sugar with an electric mixer. Add flour, oats, water, baking soda, baking powder, vanilla and salt. Beat with mixer until well combined. Stir in chocolate chips and raisins.
Drop by the teaspoon full onto an ungreased cookie sheet. Cook in preheated oven for about 10 minutes.