Oatmeal Cookies

Form V Artisan
Yields: 16-18 (I made 15)
(My modifications are in parenthesis)

½ cup all purpose flour (substituted with whole wheat flour)
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 1/3  cup old fashioned rolled oats
½ cup butter (substituted with applesauce)
½ cup packed dark brown sugar (substituted with ¼ cup Splenda brown sugar mix)
1/3 cup granulated sugar (substituted with Splenda)
1 large egg (substituted with 2 egg whites)
½ teaspoon vanilla extract
½ cup best quality semi-sweet chocolate chips (substituted with ¼ cup dark chocolate chips)
1/3 cup sweetened coconut flakes
1/3 cup sultana raisins (substituted with regular raisins)
1/3 cup minute or quick-cooking oats

Line 2 baking sheets with parchment paper and set aside.

In a medium bowl combine flour, baking soda, cinnamon and salt. Stir in rolled oats and set aside.

In a large bowl cream both sugars and butter by hand with a spatula until light and fluffy. (I used my stand mixer and it was fine). Stir in egg and vanilla extract until smooth. Add flour mixture and stir in gently until it is mostly Incorporated with a few streaks of flour remaining. Fold in chocolate chips, coconut, raisins and quick oats. Place in refrigerator for at least 20 minutes.

Preheat oven to 350F. Remove dough from the refrigerator and scoop dough into 15-18 balls about 2 inches apart. Bake for 9-10 minutes (it could be less if you used Splenda) and remove from oven when cookies are lightly golden. Allow to cool before serving.