Delicious Oatmeal Raisin Breakfast Cookies

Nutritious whole grains add fiber to these hearty breakfast cookies, while chopped nuts make them rich in protein and heart-healthy fats. A double dose of raisins adds softness and sweetness along with plenty of iron, potassium, and protective antioxidants – a naturally delicious way to start your day.

4 T butter

3 T brown sugar

2 T white sugar

1 egg + 1 egg white

1 T vanilla extract

1 cup raisins (divided)

¾ cup whole wheat flour

½ t baking soda

1 ¾ t cinnamon

¼ t salt

1 ½ cup oats (old fashioned or quick)

1 ¼ finely chopped nuts (Try walnuts, which are rich in Omega-3’s.)

Boil a cup of water in the microwave. Place ½ cup raisins in a small bowl and just cover with boiling water. Cover and soak for 15 minutes or until very soft. Drain raisins and discard soaking water. Chop raisins to a pulp using a large knife and cutting board or a food processor. Cream butter and sugar in a large mixing bowl until fluffy. Add egg, egg white, vanilla extract, and raisin pulp and mix until incorporated. Add a blend of flour, baking soda, salt, and cinnamon and blend until incorporated. Add oats and mix well. Add nuts and mix well. Add the remaining ½ cup of whole raisins and mix well.

Scoop dough into 2T balls and drop onto a baking sheet lined with parchment paper. Bake at 350* F for 8 minutes and remove pan from oven to flatten cookies slightly with the bottom of a glass. Return to oven and bake another ten minutes. Remove from oven and let cool on tray for 5 minutes. Transfer cookies to cooling rack and cool to room temperature. Freeze for up to 3 months.

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