Oatmeal, White Chocolate and Raisin Cookies (made with whole wheat)

I made oatmeal cookies tonight using Smitten Kitchen's recipe for thick, chewy oatmeal raisin cookies. Oatmeal cookies on Easter evening? We had enough sweet stuff without them, but my oldest was going back to college and I wanted to send a little treat with him.

Actually, I adapted the recipe from her recipe for oatmeal raisin cookies, chocolate-chip style (see the note just before the recipe itself).

I decided to try this recipe because Deb had cut down the sugar and used only brown (instead of brown and white, which many recipes call for). She doubled the raisins (which would be fine for me, but not for some family members, so I did not do that). And then added chocolate chips.

I doubled her recipe (she makes about half a standard recipe for these) and

• substituted whole wheat flour for the all-purpose 
• used smaller amounts of raisins and 
• used a smaller amount of white chocolate instead of regular chocolate chips. 

(White chocolate chips because I love the recipe that I tore out of a Family Fun magazine about ten years ago, developed by Ken Haedrich, which uses oatmeal, dried cranberries and white chocolate. It was the first one I saw that used this combination, which is pretty common now.)

1 cup butter, softened
1 cup brown sugar, loosely packed
3 medium eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
scant 1/2 teaspoon table salt
3 cups old-fashioned oats (the kind you cook for 5 to 6 minutes)
1/2 cup raisins
scant 1 cup white chocolate chips

Go to Smitten Kitchen for directions for these yummy cookies.

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