Cookies for breakfast

Yes, you may have a cookie for breakfast! These oatmeal raisin cookies are so healthy, this mama says you could have one (or two) anytime you want. I like to make a batch at the beginning of the week and keep them on the counter to grab on the go. It's better than skipping breakfast!

I love to bake and I particularly enjoy experimenting with my favorite childhood recipes to make them more nutritious but still yummy. In general, my family and I really try our best not to eat white flour and refined sugar. (We are not always successful, but we attempt to at least limit our consumption.) So, I tend to bake mostly with whole wheat flour and very little sugar. Here's the recipe:

Ingredients

• 1/2 cup (1 stick) of butter (softened)  
• 1/4 cup of brown sugar
• 1/4 cup of honey
• 2 egg whites (1 yolk)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups of whole wheat pastry flour
• 3 cups of rolled oats (I prefer Quaker)
• 1/4 cup of ground flaxseed
• 1 cup of raisins

Directions

Preheat oven to 350F. Beat together butter, sugar, and honey. Add vanilla and eggs. Mix cinnamon, baking soda, salt, flax, and flour in a separate bowl. Combine with moist ingredients. Slowly mix in oats then raisins. (Tip: Whole wheat flour tends to get tough quickly. Try not to over mix. Mix it just enough to combine the ingredients.)

Scoop spoonfuls of dough onto a cookie sheet. Bake for 8-10 minutes or until golden brown. Be careful not to over bake. They are best when they are chewy. 

Enjoy them warm right out of the oven. YUM!

-Tara

P.S. A cute gift idea... 
Recycle the Quaker Oatmeal canister and use it to package your homemade cookies. Tie a ribbon around it and give as a holiday, hostess, or teacher gift.