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These cookies are relatively low in fat, and high in positive nutrition and fiber.   Have a relaxing cup of tea and this healthy snack.  It's a heck of a lot better for you than a pastry, cupcake or sandwich-type cookies with a soft drink, and lots tastier, too. 

Oatmeal Surprise Cookies

Preheat oven to 375F.

1 cup raisins
1/3 cup margarine (Note #1)
1 C. sugar OR 1/2 C. sugar & equivalent of 1/2 C. non-nutritive sweetener
3 tablespoons dark brown sugar
2 eggs (Note #2)
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 to 2 cups chopped walnuts or pecan pieces
1 cup chocolate chips
2 cups all-purpose flour
2 teaspoons baking powder
2/3 cup ground flaxseed (Note #3)
1/4 cup buttermilk, OR
      1 tablespoon lemon juice plus 3 tablespoons low-fat or skim milk
2/3 cups unsweetened applesauce
1 tsp baking soda
2-1/2 cups regular oatmeal (rolled oats - not instant)

Place raisins in a cup of very hot water to plump them.  Grease cookie sheets with solid shortening.

Cream margarine and white and brown sugar.  Add eggs, one at a  time, beating well.  Add vanilla extract, salt and flaxseed.

Drain raisins well.  Add to the creamed mixture along with the chopped nuts and chocolate chips. 

Mix baking powder and flour together.  Put the milk in a small bowl and add soda and applesauce, stirring.    Add the flour mixture to the creamed mixture alternately with the milk mixture.  Add oatmeal, stirring until thoroughly mixed.

(Note #4)  Drop cookie dough by rounded teaspoonfuls onto the cookie sheet and bake about 12 to 15 minutes, until tops are springy and edges lightly browned, and chocolate chips are starting to melt.   Remove from oven and let sit a minute or two before removing to a clean towel.

If you are working with two or three cookie sheets, scrape, wipe and re-grease each sheet in between batches.

Makes about 60 to 80 small cookies.    These are best stored in a tightly closed container or zip-lock bag in the refrigerator.

Where's the surprise!   It's that they're so good.  Turn your back and-- oops!   they're all gone!

Note #1:   Use full-fat margarine, not lite or reduced calorie.  We prefer a non-hydrogenated brand with no trans fats.

Note #2:   If cholesterol is a problem, you may substitute another egg white for each yolk you remove, or better, use special eggs with lower cholesterol and higher Omega 3.

Note #3:   Flaxseed is our sneaky healthful ingredient.  It's high in Omega 3, among other benefits, and has a nutty flavor.  Trust me, they won't know it's there.  Never-the-less, if you don't have any ground flaxseed,  you can use another 1/2 cup of oatmeal.  Believe me, flax seed is healthier.

Note #4:   For the holidays, you can press a nut half or piece of maraschino cherry into the top of each unbaked cookie.
 

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