It’s Thanksgiving week.  We all have much for which to be thankful, especially me.  I am taking time out of my busy schedule this moment to be thankful for having the best recipe for a cookie ever to crisp up in an oven.  This one came originally from a Heart Healthy clinic when the nutritionist was giving me instructions on how to keep my cholesterol down after I had proven that when the stuff builds up & breaks up in your cardiac system bad things happen.  Bad things did happen; but I was a lucky one, so being Thankful comes easy.

Crisping in a Warm Oven

Over the years this recipe has become an amalgam of things that suite my sweet, crunchy needs perfectly. This ingredient was added, that one item was decreased, & here we are today with the Cookie to Love for.

Raisin-Oatmeal Cookies

All Purpose Flour                            1 Cup, sifted

Baking Soda                                   ½  tsp

Baking Powder                               ½ tsp

Salt                                               1 tsp

Quick Cooking Oats                        1 ½ Cups         

Steel Cut Oatmeal                           1 T

Egg Whites                                     2, beaten

Vegetable Oil                                 1/3 Cup

Cinnamon, ground                           ¼ tsp

Brown Sugar                                   1 Cup, packed

Milk                                               ½ cup

Vanilla extract                                1 tsp

Raisins, seedless                             1 Cup

Preheat Oven to 375°.

Sift together flour, baking soda, baking powder, salt, & cinnamon.  Stir in oats & oatmeal.

Combine egg whites, brown sugar, oil, milk,, vanilla & raisins. 

Add these two mixtures together & mix well.

Drop batter a teaspoon at a time into a Pam sprayed cookie sheet.  Flatten slightly.

Bake 12 – 15 minutes. (Shorter = chewier, longer = crispier.)

Makes 24 cookies, 2” each.

When I make a batch, they cook for 15 minutes. Perfectly chewy & so fine.  They freeze so well, & after dinner some nights I take one out place it in the oven still warm from cooking dinner.  I leave it there until bedtime.  They are so crunchy, the milk bottle almost pours itself.   The steel cut oats come in handy.