The spices, raisins and nuts add great flavor to these chewy low sodium oatmeal cookies.

5 dozen cookies: 23 mg. sodium per cookie

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
3/4 cup unsalted butter, softened
1-1/4 cup firmly packed brown sugar
1 large egg
1/3 cup milk (1% fat)
1-1/2 teaspoons vanilla
3 cups old-fashioned rolled oats
1 cup raisins
1 cup chopped no salt added walnuts

Prep. Instructions

1. Combine flour, baking soda, cinnamon, salt, nutmeg and cloves in a bowl.

2. Grease several baking sheets.

3. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 375 degrees F.

2. Beat softened butter in a large bowl with an electric mixer at medium speed until butter is creamy, about 1 to 2 minutes.

3. Add brown sugar. Beat again until sugar is well blended with the butter, about 1 to 2 minutes.

4. Add egg. Beat again to combine well, about 30 seconds.

5. Add milk and vanilla. Beat again to combine well.

6. Add flour mixture, a few heaping spoonfuls at a time, beating with each addition until dough is smooth.

7. Using a spoon, stir in oats, raisins and nuts.

8. Drop dough, 1 level tablespoon at a time, onto greased baking sheets. Flatten the cookies by pressing cookies lightly with a fork that has been dipped in water to prevent sticking.

9. Bake 10 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely. Store in a cookie tin, or freeze for longer storage.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds