I grew up on cookies made from Better Homes and Gardens recipes. That old pink gingham cookbook was a staple at our house.
Times have changed and my family is more health conscience. I wanted to present an old-fashioned favorite without all the unnecessary fats and sugars. So I tweaked that old book’s oatmeal cookie recipe. One of the joys of being an adult cook is that if you don’t like raisins, as I don’t, you simply omit them! The result is a new family favorite.
Better-For-You Oatmeal Cookies
½ C shortening
¾ C brown sugar
½ C sour milk*
1 C wheat flour
¾ C all-purpose unbleached white flour
1 t soda
1 t baking powder
1 t salt
1 t ground cinnamon**
1 t ground nutmeg
3 C old-fashioned rolled oats (quick-cooking rolled oats work, too)
½ C chopped walnuts**
* Sour milk is made by adding ½ T lemon juice to ½ C 1% milk. Allow to sit while sifting dry ingredients.
** I tend to be heavy-handed with the cinnamon and chopped walnuts.
Cream shortening, sugar, and eggs together until light and fluffy.
Stir in sour milk.
In a separate bowl, sift together dry ingredients; add to creamed mixture.
Stir in oats and nuts. (1 C raisins could be added here, if you’d like.)
Lightly spray cookie sheet with cooking spray.
Drop cookie batter from tablespoon two inches apart on cookie sheet.
Bake in pre-heated 400° oven for about eight minutes.
Cool slightly; remove from pan.
Makes about 60 better-for-you cookies. Another joy of being an adult cook is that you can eat these for breakfast because, after all, they’re oatmeal!
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