Ready or Not #247: Oatmeal Goodness

I’ve really been craving healthy lately.  I think that oatmeal cookies should do the trick.  Okay, there is a little sugar involved, but really isn’t it worth it?  After all you can’t get much healthier than oatmeal.

Food storage doesn’t have to be boring and it shouldn’t be.  It should be enticing and fun to eat.  And this is just one way to make it enticing and fun.

The Best Ever Oatmeal Cookies

½ lb. margarine (2 cubes) or butter – softened OR beans (see below)
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
½ teaspoon salt
3 cups Oats – old fashioned, uncooked
1 cup Raisins – optional (my mom hates raisins – if you make them for her, leave out the raisins)
1 cups nuts – optional (my mom LOVES nuts – put in lots of nuts, you know, if you are making them for my mom)

Heat the oven to 350 degrees Fahrenheit.  Beat together the margarine and sugars until creamy.  Then add the eggs and vanilla and beat until completely mixed.  Combined the dry ingredients (flour, baking soda, cinnamon and salt) and mix together.  Add to moist ingredients, mix; add the oats and optional items.  Mix well.  Drop by rounded tablespoonful onto ungreased cookie sheet and bake 10-12 minutes or until golden brown.  Let cookies cool on cookie sheet for one minute and then remove to wire rack to finish cooling.

Just reading the recipe makes me feel good.

I also like eating oatmeal raw with a little bit of cold milk pored over it in the morning.  And of course it would just feel wrong if we didn’t throw some chocolate in from our food storage.  After you have eaten all of your Best Ever Oatmeal Cookies make sure that you try the Chocolate No-Bake Cookies because they are incredibly yummy, yes, that’s right – food storage!

NOW – for another great idea.  To make the oatmeal cookies even healthier (can that be possible?), exchange the butter for beans.  No kidding.  Because the cookies are a lighter color, I would use a lighter colored bean, like a navy or white bean.  Thoroughly smash up 1 cup of beans to exchange for the butter.  The exchange ratio is 1:1.  If you don’t tell anyone you used beans, they will never know.  Check out article Ready or Not #172: Substitute Beans for Oil for even more information concerning exchanging beans for shortening or oil.

Remember to build your food storage with the food that you actually eat.  And rotate it.  That means you eat it and then replace it – again, and again, and again.

It sometimes seems to be never ending, but aren’t you and your family worth it?

And go store some water while you are at it.

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