Martha Stewart's Healthy Oatmeal Cookies

Ingredients

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ½ cup or 63g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Vegetable oil spread

  Margarine-like, 20% fat, without salt

  ⁵⁄₁₆ cup or 61g

• Brown sugar

  ⅝ cup packed or 132g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Vanilla extract

  1 tsp or 4g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ½ cup or 40g

Directions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together both flours and baking powder. Set aside.
3. In a large bowl, whisk together the oil, brown sugar, egg, and vanilla.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Mix in the oats and currants.
5. Using two tablespoons of dough per cookie, roll the dough into balls. Place on the prepared baking sheets, spacing them 1 1/2 inches apart.
6. Bake for 15 to 17 minutes, or until lightly browned, rotating the sheets halfway through baking.
7. Remove from the oven and let cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely.

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