This recipe is quick and easy. Whole grains and fiber make for a healthy cookie. And now that school has started again, we love to eat these for breakfast before school or as an after school snack.
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/3 cup vegetable oil
2/3 cup packed brown sugar (light or dark)
1 large egg
1 teaspoon pure vanilla extract
1/2 cup rolled oats (not quick cooking)
1/2 cup raisins
Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder. Set aside. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and raisins.
Place on a parchment paper lined baking sheet. I use a tablespoon measuring spoon and place about 1 1/2 inches apart. They don’t spread very much. Bake for 15 minutes. Cool 5 minutes on baking sheet, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days. They freeze good.