Emily recently attended a sports nutrition clinic that touted oatmeal cookies as one of many preferred carbohydrate snacks that are good for athletes to bring along to tournaments. “Good” from a sports nutrition standpoint because they are an example of “carbs that are fast and to last.”
Emily understood the sports nutrition part.
And seeing that it we were discussing a cookie, I understood the “good” part.
Not sure I’ve ever really met a cookie I didn’t like.
Except maybe one that involves coconut.
Feeling justified to bake something, we whipped up a batch of our favorite oatmeal craisin cookies to share with her volleyball teammates on a tournament weekend. They are quick and easy which makes them especially “good.” You can substitute the craisins for either raisins or chocolate chips depending what variation of “good” you prefer.
Here is what you will need:
- 1 package Betty Crocker Oatmeal Cookie Mix
- 1 small box vanilla pudding mix
- 1/2 teaspoon cinnamon
- 1 egg
- 1 Tablespoon + 1 teaspoon water (yes, the extra teaspoon makes a difference)
- 2 teaspoons vanilla extract
- 1 stick butter, softened
- 1 cup craisins (or raisins or chocolate chips or whatever else you want to throw in)
1. Preheat oven to 325.
2. Mix all ingredients in a large bowl.
3. Drop rounded Tablespoons of dough on ungreased cookie sheet, 2 inches apart.
4. Bake 16 minutes or until light brown around the edges and middle is just set.
5. Once out of oven, let sit for 1 minute before transferring to wire racks to cool completely.
Makes 2-3 dozen, depending on how large you make your cookies. And how many are swiped from the cooling racks.