Oatmeal Cookies with Whole Wheat

This recipe stems from the Bobs Red Mill website recipe database. This is a great resource for recipe ideas using whole grains, beans, and natural baking products. We made these delicious cookies tonight for an after dinner snack. They are a great mixture between sweet and tasty and healthy enough to not cause too much guilt! They were a hit with everyone! I will be cooking more without Chocolate Chips in the morning for breakfast.

Oatmeal Cookies with Whole Wheat

INGREDIENTS:
1 cup Butter (we use Smart Balance Extra Virgin Olive Oil brand)
1 cup Brown Sugar, packed -OR- 3/4cup Sugar and 1/4 cup Black strap Molasses (mixed)
2 large Eggs (Free Range)
2 cups sifted Whole Wheat Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
1/2 tsp Allspice (ground)
1 tsp ground Cinnamon
1 tsp ground Nutmeg
10 Tb Milk (Organic)
2 cups Oats, Rolled, Quick Cooking
1 cup chopped Walnut Halves (I used chopped almonds)
-Optional Add In's-
1 cup Dark Chocolate Chips (we used 60% Cocoa. Just make sure the first ingredient is Cocoa in your chocolate chips.)
1 cup raisins (organic)

Preheat oven to 350°F. Lightly grease a cookie sheet, set aside. In a large bowl of an electric mixer, beat shortening and brown sugar until creamy. Beat in eggs until well blended. In another bowl sift together flour, salt, soda, and spices three times. Add flour and milk alternately to shortening mixture; fold in the quick oats, raisins and chopped nuts. Drop dough by rounded tablespoons onto prepared cookie sheet, spacing about 2" apart. Bake until cookies are golden, but center are still soft (10-12 minutes).

Transfer cookies to racks to cool. Serve, or store airtight up to 3 days. Makes 48 cookies.

Please Note: I made a few adjustments to the ingredients, so these nutritional calculations are not 100% accurate.
NUTRITIONAL INFORMATION Serving Size: 1 Cookie Calories 120, Calories from Fat 60, Total Fat 6g, Saturated Fat 1.5g, Cholesterol 10mg, Sodium 35mg, Total Carbohydrates 14g, Dietary Fiber 6g, Sugars 6g, Protein 2g.