Oatmeal Raisin Spice Cookies in a Jar (Healthier Version)

This was originally a high calorie "Cookie Mix in a Jar" which I modified for a healthier alternative.

Ingredients:
1/2 cup brown sugar, firmly packed
1/2 cup Splenda
3/4 cup raisins
2 cups oats, rolled (raw)
1/2 cup pecans, chopped
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Smart Balance Buttery Spread, very soft, not melted
1 egg, slightly beaten
1 teaspoon vanilla, optional
1 tablespoon honey, optional

Directions:
If this is not a gift, use your hands to thoroughly mix all of the dry ingredients in a large bowl.

* If this is a gift, see the instructions at the end of the recipe.

Add the remaining ingredients in the order listed and mix until completely blended. You will need to finish mixing with your hands.

Shape into balls the size of large walnuts. Place 2" apart on a sprayed baking sheets.

Bake at 350 for 10 to 12 minutes until the edges are lightly browned. Cool 3 minutes on baking sheet. Remove cookies to racks to finish cooling.

Store cooled cookies in a air tight container. The cookies don't contain sufficient natural preservatives to keep them fresh for much more than a day or two. They can be wrapped tightly and frozen to preserve them longer. They are delicious and crispy cold from the freezer.

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* If this is for a "Cookie Mix in a Jar" gift, mix the cinnamon, nutmeg, baking soda and salt with the flour. Then, layer all the dry ingredients in the order given in a 1 quart "wide mouth" canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient.

Create a label for the jar with the following instructions:

1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix.

2. Add the following:

• - 3/4 cup of very soft Smart Balanced buttery spread.
• - 1 egg, slightly beaten
• - 1 tsp. vanilla (optional)
• - 1 tbsp. honey (optional)

3. Mix until completely blended. You will need to finish mixing with your hands.

4. Shape into balls the size of large walnuts. Place 2" apart on a sprayed baking sheets.

5. Bake at 350 for 9 to 11 minutes until the edges are lightly browned. Cool 3 minutes on baking sheet. Remove cookies to racks to finish cooling.

6. Store cooled cookies in a air tight container. The cookies don't contain sufficient natural preservatives to keep them fresh for more than a day or two. They can wrapped tightly and frozen to preserve them longer. They are delicious and crispy cold from the freezer.

Yield: 2 dozen

Nutritional Info:
* Fat: 7.1g
* Carbohydrates: 18.5g
* Calories: 138.5
* Protein: 2.2g

Originally posted 11/22/07