One of the surprises of pregnancy has been the strength with which my sweet tooth has kicked in. I’ve always been one to pick salty over sweet or opt for a glass of port at the end of a meal instead of dessert. But over the past few weeks, I’ve definitely been more enthusiastic about dessert. In a total pregnancy cliche, I’ve become a big fan of ice cream.
I’ve also started baking these oatmeal cookies to nip cravings in the bud. For one, I usually have all the ingredients on hand, so need for a special trip to the grocery store. The cookies come together quickly and easily, which is helpful at times when I’m low on energy (which is pretty much every night right about now).
They’re also not a wash from a nutrition standpoint. Sure, they’ve got butter and sugar (no biggie), but they’re also made with whole grains and walnuts, which are a source of essential fatty acids. So as far as desserts go, not bad at all.
Makes about 22-24 cookies
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated white sugar
1 egg (beaten in a separate small bowl)
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cup rolled oats
1/3 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees.
2. Combine the butter and sugars and beat in a medium bowl. Add the egg and beat until well incorporated. In a small bowl, combine the dry ingredients, then add the flour mixture to the butter-sugar-egg mixture and stir to combine
3. Form cookies and arrange on a lined or greased cookie sheet. Bake at 350 degrees for 14 minutes. Remove to a wire rack to cool.