Whole Grain Oatmeal Cookies

Stephanie Becker, RD, LD
Pratt Regional Medical Center, Pratt, KS

4 tablespoons margarine, softened
1⁄2 cup granulated sugar
1⁄2 cup brown sugar, firmly packed
1 egg, slightly beaten
1⁄4 cup unsweetened applesauce
11⁄2 teaspoons vanilla extract
1 cup whole wheat flour
1⁄2 teaspoon ground cinnamon
1 teaspoon baking soda
1⁄4 teaspoon ground nutmeg
2 cups quick-cooking oats, uncooked
1 cup raisins or dried cranberries
1⁄2 cup chopped walnuts (optional)

Preheat oven to 350ºF. In large bowl using mixer, beat margarine, granulated sugar and brown sugar until creamy. Mix in egg, applesauce and vanilla; scrape sides of bowl. Beat 1 minute.

In medium bowl, mix together whole wheat flour, cinnamon, baking soda and nutmeg; stir into creamed mixture. Mix until well blended. Stir in oats, raisins and walnuts; mix until blended.

Drop by rounded teaspoonfuls, 2 inches apart, onto baking sheet that is sprayed with nonstick vegetable cooking spray or lined with baking parchment. Bake 11 to 12 minutes, or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack and cool.

Note: this recipe can easily be doubled.

Makes 3 dozen cookies.

Nutrition information per serving: One cookie provides approximately 76 calories; 1 g protein; 15 g carbohydrate; 2 g fat (.39 g saturated); 6 mg cholesterol; .52 mg iron; 1 g dietary fiber; 2 mcg folate and 54 mg sodium.

Add more whole grain to foods by substituting half the white flour with whole wheat flour in recipes for cookies, muffins, quick breads and pancakes.