Martha Stewart Recipe
| 1/2 | cup whole wheat flour |
| 1/2 | cup all purpose flour |
| 1 | teaspoon baking powder |
| 1/3 | cup vegetable oil |
| 2/3 | cup brown sugar |
| 1 | large egg |
| 1 | teaspoon vanilla extract |
| 1/2 | cup rolled oats |
| 1/2 | cup raisins |
- Preheat oven to 350. 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 2 tablespoons dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inched apart. BAke until lightly browned, 15-20 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.
Dessert, Christmas, Bake
| Nutrition Facts | ||||||
Serving Size 25.9g |
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Amount Per Serving |
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Calories 107 Calories from Fat
41 |
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% Daily Value* |
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Total Fat
4.5g 7%
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Saturated Fat
0.9g 5%
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Cholesterol
12mg 4%
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Sodium
7mg 0%
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Total Carbohydrates
15.4g 5%
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Dietary Fiber
0.5g 2%
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Sugars
7.6g |
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Protein
1.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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