Breakfast: Chewy Oatmeal-Raisin Cookies

Recipe by Nancy Dell-Aria Full of oatmeal, raisins, brown sugar and molasses, these bite-size cookies are just the thing for a last-minute dessert or afternoon snack. Once baked, they can be frozen for up to three months.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chewy Oatmeal-Raisin Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 stick butter
3/4 c. packed light-brown sugar
1/4 c. each granulated sugar and light molasses
2 large eggs
1 tbsp. vanilla extract
1 tsp. each baking soda and cinnamon
1/4 tsp. salt
1 3/4 c. all-purpose flour
3 c. old-fashioned oats
1 c. raisins

Instructions

Heat oven to 350 °F. Lightly coat baking sheet(s) with nonstick spray.
Beat butter and sugars in a large bowl with mixer on medium-high speed until fluffy. Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled). On low speed beat in flour. Stir in oats and raisins. Drop level tablespoons 1 1/2 in. apart on a baking sheet.
Bake 8 to 10 minutes until tops look dry. Cool on baking sheet 1 minute before removing to wire rack to cool completely. Store airtight at room temperature up to 5 days or freeze up to 3 months.

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