This recipe is taken from the 2008 Milk Calendar. Soft and moist and full of naturally sweet flavour, no one will guess that these are a fibre-full, nutritious treat.
- Prep: 15 min
- Cooking: 15 min
- 1 1/2 cups (375 mL) raisins
- 1 cup (250 mL) Milk
- 2 cups (500 mL) whole wheat flour
- 2 cups (500 mL) quick-cooking rolled oats
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) ground cinnamon
- 1 tsp (5 mL) salt
- 3/4 cup (180 mL) butter softened
- 3/4 cup (180 mL) sugar
- 1/2 cup (125 mL) liquid honey
- 2 eggs
- 2 tsp (10 mL) vanilla extract
Preheat oven to 375 °F (190 °C). Lightly butter 2 large baking sheets or line with parchment paper.
Soak raisins in milk; set aside. In a bowl, combine flour, oats, baking powder, cinnamon and salt.
In a large bowl, using an electric mixer, beat butter, sugar and honey until light and fluffy. Beat in eggs and vanilla extract until pale and creamy. Stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk, just until blended.
Drop heaping tablespoonfuls (15 mL) of batter onto prepared baking sheets at least 2 inches (5 cm) apart. Bake for about 15 min, rotating pans halfway, until golden around the edges yet soft in the centre. Let cool for 3 min; transfer cookies to a rack to cool. Repeat with remaining dough.
Baked cookies can be layered between waxed or parchment paper in an airtight container and stored at room temperature for up to 3 days.
Cooking Tip: To make ahead: Drop dough on prepared baking sheets; freeze until firm. Transfer to airtight container; freeze for up to 3 months. Place frozen dough on prepared baking sheets; let stand at room temperature for 15 min. Bake as directed, increasing baking time to 18 min if necessary.
Top 5 Nutrients
|Calcium:||2 % / 21 mg|