Every now and then we all like something sweet, however, I recommend you make it yourself if you are going to 'cheat.' This way you know what is in it. Most cookies are made with lots of butter, shortening and excess sugar. Instead, this recipe uses oil (a healthier alternative as it doesn't contain trans fats) and contains flax which is high in fiber and protein. Flax is also known to help stabilize blood sugar.

This recipe is great because it is flexible: you can substitute the walnuts and raisins for any nut or seed of your choice, or chocolate or carob chips for added sweetness!

Ingredients:

1 cup whole wheat flour
1 1/4 cup Quaker Oats
3/4 cup firmly packed light brown sugar (or organic cane sugar)
1/2 cup canola oil (or light walnut oil)
1/4 cup of ground flax seed
1/4 cup of crushed walnuts
1/4 cup of crushed raisin
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tbsp molasses
1/2 tsp salt
1/2 tsp ground cinnamon
1 egg, beaten
2 tbsp water
1 tsp vanilla

In a medium-size bowl, combine flour, flax, baking powder, salt and cinnamon. Add sugar, stir in oats.

Make a well in the center: add oil, egg, water, vanilla, molasses and nuts. Stir vigorously until dry ingredients are moistened.

Drop by tablespoon, 2 inches apart onto an ungreased cookie sheet.

Bake in a preheated 350-degree oven for 13 to 15 minutes or until done. Remove cookies at once to wire rack to cool.

Yield: 2 1/2 to 3 dozen cookies.

Soft, tender, flavorful oatmeal cookies, and healthy! A really good, not-too-sweet, oatmeal raisin cookie! Enjoy!