Healthy-ish Oatmeal Raisin Cookies

Awhile back this nice little substitution chart from Chobani was making the rounds on Pinterest.

Chobani Conversion Chart

I thought I'd give it a go with my favorite oatmeal raisin cookie recipe from Smitten Kitchen because I eat them ALL. THE. TIME.  They're great as a pre-run breakfast with a banana, a snack or dessert for the kids, a coffee treat, a midnight treat...  Due to my conspicuous consumption, and that I double the recipe every time, I figured it would be worth my while to attempt this substitution and omit an entire stick of butter.  And, lo, they turned out just as scrumptious as they always are.  I also add some ground flax and subsitute some whole wheat flour for white to make them 'healthy-ish' or at least healthier... 

Oatmeal Raisin Cookies (adapted from Smittenkitchen)

4 tablespoons butter, softened and 2 tablespoons of plain (or vanilla) Chobani
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1/4 cup AP flour and 1/2 cup of whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

1/4 cup ground flaxseed (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, yogurt, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flours, flaxseed (if using), baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, but then they end up slighly less thick.  I usually mix 'em up while my kids are eating lunch and stash the whole mixing bowl in the fridge.  Then I bake them while they're upstairs for quiet time/nap time so that I can have them fresh out of the oven ALL TO MYSELF.

sneaky cookie hiding mommy

The cookies should be two inches apart on a parchment-lined baking sheet, or if you have Silpats, even better. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.  If you can wait that long...


  1. Came over from Another Mother Runner. Glad to see the conversion chart and better yet, to see that the results are worthwhile. happy running!

    1. Thank you for coming over!! Oh yes, the yogurt works GREAT in all kinds of things. The cookies from this post: http://www.bornandracedinchicago.com/2012/11/this-weeks-eats_11.html are made with yogurt and SO SO GOOOOOOD :)