My husband’s favorite cookies of all time are Oatmeal Raisin Cookies. As I’ve confessed before, I’m not a cookie maker, but I’m learning. Over the past few weeks, I’ve made my fair share of these since they are somewhat nutritious. Who knew that a kitchen timer would work wonders?!
A couple weeks ago when I was making up a batch, I was low on all-purpose flour, but I didn’t realize it until I already started making them. The only solution I had was to use whole wheat flour. I had no idea how it was going to turn out, but I ran with it anyway.
To my delight–it worked perfectly! The only thing that needs to be adjusted is the bake time or oven temp. I would say that you could probably drop the temp to 325° and bake for about 5 to 8 minutes.
Oatmeal Raisin Cookies1 c shortening¾ c packed br. sugar¼ c white sugar1 (3.5 oz) pkg instant french vanilla pudding mix2 eggs1 ¼ c. all purpose flour (or whole wheat)1 tsp baking soda3 ½ c rolled oats1 c raisins
Cream together shortening, br. sugar and white sugar until smooth.Blend in the dry pudding mix, then beat in eggs until the batter is light and fluffy.Combine the flour and baking soda, mix into the batter. Add in the oats and raisins. The mixture will be really stiff, and appear dry–but it’s okay!Drop dough by spoonfuls onto baking sheets. Bake 8-12 mins in a 350° oven. For whole wheat, adjust oven temp to about 325° and bake for 5-8 minutes.