Healthy Oatmeal Cookies

By eveweb

Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour. Many recipes for baked goods can be tweaked to use equal parts whole-wheat and all-purpose flours, without losing flavor or texture.

Ingredients

• 1/2 cup whole-wheat flour (spooned and leveled)
• 1/2 cup all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/3 cup vegetable oil
• 2/3 cup packed dark-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup rolled oats (not quick-cooking)
• 1/2 cup dried currants or raisins

Details

Servings 18
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.

In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.

Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.

Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature, up to 5 days.