Oatmeal cookies keep eye on health

There's something comforting about an oatmeal cookie: Its chewy texture and sweet flavor satisfy the sweet tooth, and its "healthy" connotation can take away the guilt of having more than one.

When Julie Veith went looking for a new kind of oatmeal cookie, she turned to experts: her family. "Oatmeal cookies are my husband and sons' favorite," Veith said.

Their advice — and her hairdresser — helped the Wichita, Kan., nurse win the $10,000 first-place prize in the Quaker Oats "Oatmeal Cookie of the Millennium" contest. Her recipe combines oatmeal with chocolate chips, coffee, marshmallows and walnuts, thus the name "Millennium Mocha Rocky Road Oatmeal Cookies."

The recipes for Peanut Butter 'n' Honey Oatmeal Cookies tries to boost the healthy aspect. According to the Quaker Kitchens, the calories in these cookies are about equal to other peanut butter cookies, but cholesterol and total fat are down and dietary fiber and protein are up.

Note: In both of these recipes, if using old-fashioned oats, add 2 tablespoons of flour.

Peanut Butter 'n' Honey Oatmeal Cookies

• 3/4 cup peanut butter
• 3/4 cup honey
• 3/4 cup granulated sugar
• 2 egg whites OR 1 egg1/4 cup fat-free milk
• 3 tablespoons canola oil
• 2 teaspoons vanilla extract
• 3 cups oats, quick or old-fashioned, uncooked
• 13/4 cups whole wheat flour (see note)
• 1 teaspoon baking soda
• 1 cup golden raisins
• 1/2 cup coarsely chopped dry roasted peanuts (optional)

In a large bowl, beat peanut butter, honey and sugar with an electric mixer until creamy. Add egg whites, milk, oil and vanilla; mix well. Combine oats, flour and baking soda and add to the peanut butter mixture. Mix well. Stir in raisins and peanuts. Cover and chill at least 30 minutes.

Heat oven to 375 degrees. Remove refrigerated dough and drop rounded tablespoonsful onto ungreased cookie sheets. Bake 7 to 9 minutes or until light golden brown. Remove to a wire rack and cool completely. Store tightly covered at room temperature or wrap airtight and freeze. Makes about 5 dozen cookies.

Nutritional information per cookie: 80 calories (25 from fat), 2.5 g fat (0 sat fat) 0 chol, 35 mg sodium, 14 g carbo, 1 g dietary fiber, 2 g protein.

Millennium Mocha Rocky Road Oatmeal Cookies

• 1 cup (2 sticks) butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 11/2 teaspoons vanilla
• 1 tablespoon instant coffee granules
• 1 tablespoon hot water or milk
• 13/4 cups all-purpose flour (see note)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 21/2 cups quick-cooking or old-fashioned oats, uncooked
• 11/2 cups semisweet chocolate chips
• 11/2 cups coarsely chopped toasted walnuts
• 11/2 cups miniature marshmallows

Heat oven to 350 degrees. Spray cookie sheets with cooking spray.

In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Dissolve coffee granules in hot water. Add to butter mixture; mix well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and walnuts. To shape cookies, flatten 1 heaping teaspoon of dough in palm of hand. Arrange 4 marshmallows; wrap dough around marshmallows to completely cover. Repeat with remaining dough and marshmallows.

Space cookies 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until edges are golden brown. Do not overbake; centers of cookies should be soft. Let stand 2 minutes on cookie sheets; remove to wire racks. Cool completely. Store tightly covered. Makes about 3 dozen cookies.