Lighter Oatmeal Raisin Cookie

“My recipe for these beauties appeared in Disney’s Family Fun magazine in March 2012.  They’re easy to make, and kids of all ages love ‘em!” 

 -  Bill Collins 

http://www.chefbill.com/2012/02/lighter-oatmeal-raisin-cookies/

1/2 cup raisins, soaked in enough water to cover them

1/2 cup sifted flour

1/2 cup sugar

1/2 tsp salt

1 tsp baking powder

1 tsp cinnamon

¼ teaspoon nutmeg

1 egg, beaten

1 tsp vanilla

1/4 cup melted butter

3 cups quick cooking oats (old fashioned oats is fine too)

Preheat oven to 350.  Spray or grease two cookie sheet pans.

1. Soak the raisins for at least 15 minutes.  If you forget about them for a few hours, they’ll still work well in this recipe
2. Sift together the flour sugar, salt, baking powder, cinnamon and nutmeg.  Stir until they are evenly mixed together.
3. Strain the raisins, and set aside 3 tablespoons of the water
4. Combine the beaten egg, vanilla and melted butter, and mix into to dry mixture.
5. Add oatmeal and raisins combine .  This will be a VERY dense dough. Add the 3 tablespoons of reserved raisin soaking water to the dough and mix thoroughly
6. Using either a rounded tablespoon, or a #40 cookie scoop, place the dough on the prepared cookie sheets
7. Bake for 12-16 mins, or until the cookies are golden brown on the bottom

Yield: approximately 24 cookies

I saw this recipe in Family Fun Magazine and like the idea that they were a little more healthy with half the butter and sugar of traditional recipies.  

Lemon Poppy Seed Muffins

1 box lemon cake  mix

1 3 oz size lemon instant pudding

1 Tbsp poppyseeds

4 eggs

1/4 c. oil

1/4 c. applesauce

1 c. water

Glaze:

1 1/3 c powdered sugar

1/3 c lemon juice

Mix everything together. If making bread, bake at 350 for 50 minutes. If making muffins, bake at 350 for 20-25 minutes. Yield 2 loafs or about 22-24 muffins.

Pierce the loafs or muffins and pour the glaze over the top while warm. 

These are so easy to make and oh so yummy.  I was at a funeral yesterday where they were served.   I found out that Heather Cole had made them so I asked her for the recipe.  This recipe would taste ok without the glaze.   I was looking for a picture to post on the blog and I found this recipe on food.com which is very similar.  

I found this review tip on the link to food.com website:  "I've made these for years and they are excellent. I make them in mini-muffins paper cups and bake for 10 to 15 minutes. Also have used this recipe with chocolate cake mix, chocolate instant pudding and mini-chocolate chips -- also really wonderful. Have made the yellow cake mix with vanilla pudding and drained blueberries, too. This recipe is so easy you can make a whole variety of muffins in one weekend afternoon."