Nutty Oatmeal-Raisin Chocolate Chip Cookies
These Nutty Oatmeal Raisin Chocolate Chip Cookies call for walnuts, peanut butter, and canola oil instead of butter, making them a healthier alternative.
By Yankee Magazine|Jan 23 2020|
Nutty Oatmeal-Raisin Chocolate Chip Cookies
Photo Credit: Howard L. PuckettThese nutty oatmeal-raisin chocolate chip cookies call for walnuts, peanut butter, and canola oil instead of butter, making them a healthier alternative.
Yield
4 dozen cookies
Total Time
25 minutes
Ingredients
2 cups rolled oats (not quick-cooking)
1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher or sea salt
1/2 cup natural peanut butter, ground smooth
3-1/2 tablespoons canola oil
2/3 cup granulated sugar
2/3 cup packed light-brown sugar
2 large egg whites
1 tablespoon pure vanilla extract
2/3 cup mini semisweet chocolate chips
1/2 cup golden raisins
1/2 cup chopped walnuts
Instructions
Heat oven to 350°. Coat baking sheets with nonstick cooking spray.
In a medium bowl, whisk together oats, both flours, baking soda, and salt.
In a large bowl, using an electric mixer, blend together peanut butter and oil. Add both sugars, egg whites, and vanilla, blending after each addition. Add oat mixture, chocolate chips, raisins, and walnuts, then blend. Don’t worry if mixture appears a tad dry; keep mixing until it comes together.
Scoop out 1 tablespoon of dough and, with damp hands, roll it into a ball. Place dough on a prepared baking sheet and press to flatten slightly. Continue with remaining dough, spacing cookies 2 inches apart.
Bake 12 to 14 minutes. Allow cookies to cool 1 minute before transferring to a wire rack to cool completely.
This is a great cookie recipe! I substituted 1/4 cup dried cranberries and 1/4 cup golden raisins for the 1/2 cup of raisins. They’re crispy and sweet and delicious. Definitely use the mini chocolate chips.
So So Good! I also used craisins instead of raisins, but I like normal sized chocolate chips. You might have to add a little extra oil, but these are some of the best cookies ever and so healthy!
do you have to used pastry flour?
No, you can use all purpose. I recommend using the mini chips for better dispersal and, also add one egg white to help bind the batter.
I just made these with all purpose flour and substituted Craisins. I followed the directions otherwise. The batter, if you could call it that, was like loose granola. I used a cookie scoop and just dumped it in my hand and squeezed, gently placed on cookie sheets. Bake for 12 minutes. They are very tasty; however, it took a long time to get them on the pan. Next time I would probably add one more egg white.
Any idea how many points each one would be on WW? These look amazing with some good proteins. TY