By Angela Denstad Stigeler
With September’s school schedules and a ramping up of routines, it seems there’s precious little time left to devote to life’s niceties. Nevertheless, there are occasions we all wish we could sit down to a plate of warm cookies, a glass of milk, and a motherly smile.
Here’s a fast track to a comforting moment—quick oatmeal cookies. They can be stirred together from scratch in the amount of time it takes to preheat the oven. If you have 10 minutes of kitchen time and 15 minutes to multitask while they’re in the oven, you can enjoy this modern take on a classic treat. This is a single-tray recipe, so you won’t be stuck with a bowlful of dough, waiting for baking sheets to cool. An extra perk is the assurance of knowing that they’re actually quite healthy, and will power you up for the next thing on your schedule.
Quick & Healthy
½ cup whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
1/3 cup vegetable oil
2/3 cup dark brown sugar
1 teaspoon vanilla
½ cup rolled oats
½ cup raisins or currants
½ cup walnuts, optional
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, whisk together the flours and baking powder and set aside.
In a medium bowl, stir together the oil, sugar, egg and vanilla until well combined. Add the flour mixture, stirring until incorporated, then stir in the oats, dried fruit and nuts, if using.
Use a cookie scoop or soupspoon to portion the dough into balls, about 2 tablespoons each. Place them 1 ½ inches apart on the prepared cookie sheet, flatten slightly and bake until golden, about 15 minutes. Cool them on the cookie sheet for about 5 minutes before moving to a wire rack.
Recipe adapted from marthastewart.com.