I know, I know. Only a couple weeks into the new year and I’m already back to baking cookies. You would think I had enough of it before Christmas.
I have to admit the eating balance has been a challenge so far, mainly because running makes me HUNGRY. It is unlike any other physical activity I partake in. A couple hours after a run I get ravenous. So while some people would be burning off those calories and reaping the benefit, I’m practically gaining weight because I can’t seem to fill the tummy.
On that same note, while I’m training for a half marathon, my husband is training for a marathon. Yesterday I burned about 500 calories and he burned over 1,000. So I’m trying to have enough food readily available for him to eat, without having it sit around calling my name.
So back to the cookies.
All this hunger had me wanting something sweet, yet something that had at least a few nutritious, unprocessed ingredients. With left over raisins from the holiday and a new container of oats on hand, I decided to make oatmeal raisin cookies.
I used unrefined cane sugar, honey and whole white wheat pastry flour in these and loved the result. They are slight chewy and the sugar and honey produces a rich flavor that goes beyond just sweet. For these cookies I prefer using the cane sugar instead of the refined white and brown sugars most recipes call for.
Honey Cinnamon Oatmeal Raisin Cookies
¾ cup butter, softened
1 cup demerara sugar
2 tbsp honey
2 eggs
1 tsp vanilla
1 ¼ cup whole white wheat pastry flour (I use Bob’s Red Mill)
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp salt
2 ¾ cup old fashioned rolled oats
1 cup raisins
1 cup demerara sugar
2 tbsp honey
2 eggs
1 tsp vanilla
1 ¼ cup whole white wheat pastry flour (I use Bob’s Red Mill)
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp salt
2 ¾ cup old fashioned rolled oats
1 cup raisins
Preheat oven to 375 degrees F.
Cream the butter and sugar well, add the honey and blend some more. I usually let this go 3-5 minutes because the sugar is so course. Beat in the eggs, then add vanilla.
In a separate bowl combine the flour, baking soda, cinnamon, salt and oats. Gradually mix this into the wet batter. Stir in the raisins. Use a cookie scoop or spoon to drop dough on ungreased cookie sheets. Bake 8 to 10 minutes. Cool on wire rack. Makes about 36 cookies.
This post has been submitted as part of Food Renegade’s Fight Back Friday.
I can’t wait to try these! Is demerara sugar the type of cane sugar or the brand name?
Yum. I love cookies!
I love oatmeal cookies! Especially chewy. 🙂
I really love oatmeal based cookies- I just end up liking them so much more than the regular old just flour based. These sound yummy. I agree- running can REALLY pick up your appetite
Those look SOOOOO good! I think that I’ll have to substitute chocolate or cinnamon chips for the raisins to get my raisin-hating son to eat them, but I think that they look delish just as they are.
i wanted to bake cookies today too! 🙂 love the use of the honey.
These sound so yummy with honey! Yum!
These cookies look great, and as a fellow running, I commiserate – I’m hungry all the time. When I first start out, usually after taking time off because I was injured, I always gain weight in the beginning and then start to shed it as I progress. Best of luck with the training. I have a puny (compared to you) 5k in 2 weeks.
I’ve been wanting to make these since you posted them on Flickr. What makes pastry flour different than regular whole wheat flour, hoping to substitute
Sandra – I hope you like them. I dropped you an email, but in case someone else is wondering demerara is the type of sugar. Florida Crystals is the brand I found.
Sagan- Me too! I’m still not sick of them even after our holidays.
Sarah – I’m a big fan of chewy cookies too.
Erica – Glad to know I’m not the only one. So hungry! 🙂
cathy – Thanks! I’m actually a raisin hater too. Ha, ha! In fact, cookies is one of the only things I like them in. Strangely not as a snack or in cinnamon rolls.
my spatula – I added some honey for moisture and I think it worked out great.
5 Star – Thanks! I was happy with how they turned out.
OysterCulture – Well that is good to know. Hopefully after the mileage piles up I’ll start to shed some weight. Honestly I’ve not run much more than 3 miles consistently at any point in my life. And that’s not puny! It’s about all I could handle at this stage of the training. 🙂
kat – The whole wheat pastry flour is made from soft white wheat (something Cathy of A Life Less Sweet said to try), and I’m not sure of the technical stuff, but since it is ground to pastry flour it makes a lighter baked good.
Just comparing my own baking between whole wheat flour and this white wheat pastry flour, the pastry is much closer to using all-purpose. Cookies and breads aren’t at all as dense as when I use all whole wheat.
These sound absolutely delicious! Good sustenance for running.
They look chewy and just perfect–love all the whole and natural ingredients. A great treat!
Definitely look like the perfect chewy cookie!
Great recipe and they look delicious! My husband loves oatmeal cookies but not raisins – unfortunately, we may have to blow the nutritional aspect by adding chocolate chips for him. Good luck with your training!
Do I have to use sugar? I want to make these for my best friend but she is a diabetic and can’t have sugar. I don’t want to use artificial sweeteners either. Wouldn’t the honey add a sweetness all on it’s own?
sixstrings – You’d have to do some experimenting. Sugar plays a role in the recipe and the final product, not just to sweeten it. All you can do is give it a try and see what happens. That’s typically how I come up with my recipes. Some work, some don’t. You might want to ask your friend about how honey affects her as it can also influence glucose levels. That would be something you’d have to find out from her. Good luck!