The girls were begging me to make cookies today so I relented and we made these little gems that I don't feel guilty about giving them. For a less healthy option, substitute chocolate chips for the raisins.
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup canola oil
2/3 cup packed brown sugar
1 teaspoon vanilla
1/2 cup oats
1/2 cup dried raisins or other fruit
1. Preheat oven to 350º. In a medium bowl, whisk together flours, baking powder, cinnamon and salt; set aside.
2. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture and stir to combine; mix in oats and raisins.
3. Using 2 tablespoons of dough per cookie, roll into balls; place on baking sheets lined with parchment paper, 1 1/2 inches apart and press flat. Bake until lightly browned, 12-14 minutes.
4. 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. Yield 18-20 cookies.