My friend Mary recently commented that I haven’t posted one of my recipes for awhile. I realized that she was right! January has been a pretty hectic month. February looks about the same. I am also trying to lose some weight that I gained during the holidays. Way too much partying!
I had a group meeting today and a free morning so I thought, why not make some cookies. I pulled out this recipe that tends to be a hit with people. It’s a cookie that is not overly sweet. Its soft on the inside, except for the walnuts that is! I have cut the sugar down. Substitute Splenda light brown and granulated sugar for half of the recommended sugar. You can’t taste a difference.
I also like to add flax seeds. Flax seeds are a great source of vitamins and have many positive effects for you. I also love the crunchiness of the seeds. I hope you enjoy this recipe!
- 1 1⁄2 cups unbleached flour(you can use part or all whole-wheat)
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1 cup margarine
- 1⁄2 cup light brown sugar, firmly packed(I substituted Splenda light brown sugar for half of the amount)
- 1⁄2-1 cup granulated sugar (depending on how sweet you would like them. I used 1/2 cup and substituted Splenda for half the sugar.)
- 1 large egg or 1/4 cup eggbeaters.
- 1 1⁄2 teaspoons vanilla extract
- 3/4 cup ground or chopped walnuts(can grind in blender)
- 1/4 cup flax seeds
- 1 cup old fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup raisins
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!