Oatmeal raisin cookies just might be the perfect food: You get to eat a cookie, yet you’re eating raisins and healthy oatmeal, which is a source of omega-3 fats. In addition to producing a healthy, hearty snack, the very act of baking cookies can relieve stress. It involves working toward a goal that is always delicious and well worth the time and effort — much more fulfilling than most schoolwork. If you really still need a reason to bake cookies, just think of the smell of hot baked oatmeal, raisins and cinnamon wafting through your dorm floor or apartment kitchen.

Another great aspect of oatmeal raisin cookies is the fact that they are nearly impossible to mess up. Even if you’re no Martha Stewart, these classic cookies are very manageable and appeal to a wide audience. Oatmeal raisin cookies are an essential for my family because they are healthier than other desserts and also hold their flavor for days after baking. Switch up the recipe by adding cranberries, dried blueberries, chopped apple or even my personal favorite, mashed banana. This recipe can also be enhanced by the addition of walnuts (or any kind of nut). If you’re really ambitious, melt white chocolate chips and drizzle over baked cookies.

4 tablespoons (1/2 stick) margarine, softened

2 tablespoons heat-stable sugar substitute equal to 3 tablespoons sugar

1/4 cup egg substitute or 2 egg whites, lightly beaten

3/4 cup unsweetened applesauce

1/4 cup frozen unsweetened apple juice concentrate (thawed)

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (optional)

1-1/2 cups Quaker Oats (quick or old fashioned, uncooked)

1/3 cup raisins, chopped

Serving: About three dozen

Directions

1. Heat oven to 350 degrees. Lightly spray cookie sheet with cooking spray.

2. In large bowl, beat margarine and sweetener or sugar until creamy. Add egg substitute; beat well. Add applesauce, apple juice concentrate and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

3. Drop dough by rounded teaspoonfuls onto cookie sheets.

4. Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool one minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.