These are crisp on the outside, chewy and a bit doughy on the inside, with a hint of tartness from the yogurt. They are addictive – in a healthy, protein-packed sort of way. A guilt-free snack… a dough you’ll enjoy eating straight from the mixing bowl.
Oatmeal Chocolate Chip Raisin Yogurt Cookies, from Happy Tummy Blog, Adapted from Bob’s Red Mill Baking Book
3/4 cups whole wheat flour
1/4 cup unbleached white flour
1 teaspoons baking powder
1/2 teaspoon ground cinnamon
3/4 cups brown sugar, packed
2/3 cups rolled oats
1/2 cup raisins, optional
1/4 cups semi-sweet chocolate chips (I used mint chips today)
1 cup plain Greek yogurt (I used 0%)
1/8 cup canola oil
- Preheat oven to 350°F. Lightly oil 2 baking sheets or line them with parchment paper.
- In a large bowl, sift the flours together with the baking powder and cinnamon. Whisk in the sugar and oats, then stir in the raisins and chocolate chips. Beat the yogurt with the oil, then add to flour mixture to make a dough.
- Roll into small balls (or dispense with small cookie/ice cream scoop) and place on the prepared baking sheets. Flatten and bake for 17 to 20 minutes, or until firm and brown. Transfer to a wire rack to cool.