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It’s healthier to bake cookies from scratch

Homemade oatmeal and raisin cookies
Homemade oatmeal and raisin cookies
Kimberley O'Dea and Google Images

All over the country and indeed in Delaware, the move to cook from scratch is making a comeback. We are researching the ways of our grandmothers and how they ran their homes and kitchens so that we may copy or reproduce those actions and methods. Many of us flock to local farms and farmers markets in search of good organic and healthily foods for our families and learn the various ways to prepare them.

Any item you make from scratch is going to be far healthier than its convenience food equivalent. Take cookies, for example. Who doesn’t love cookies? Baking from scratch at home can contain wholesome ingredients like freshly ground flour, organic sugar, coconut oil and dried fruit. The ones bought at the grocery store, 9 times out of ten, would contain unsavory items like HFCS, genetically modified ingredients and fruit preserved with sulphites.

The sad thing is, if you look at the labels on the convenience items at the store, they like to tout the health benefits all over the brightly colored package. It makes me livid that people are being fooled by this. Stamps of approval from the FDA, the American Heart Association, the USDA and other nutritional agencies mean absolutely nothing except that the manufacturer of the product has made all the right donations. If a food has to be “fortified” with vitamins and minerals, that essentially means that the basic food has been depleted of those beneficial nutrients and that they had to be added back in artificially. Your body is miraculously designed to take nutrients from food and doesn’t recognize many of these artificial versions of nutrients as such.

When you make it yourself, you know precisely what is in it. You know that your family member with allergies is safe, that you aren’t unknowingly consuming GMOs and that you aren’t ingesting preservatives that do double duty as drain cleaner.

Next time you walk past the cookies in the grocery store, keep going and pick up the good ingredients for these great oatmeal and raisin cookies. This recipe makes about 4 dozen cookies.


3/4 cup farm fresh butter, softened

3/4 cup white sugar

3/4 cup packed light brown sugar

2 Farm Fresh eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

2 3/4 cups rolled oats

1 cup raisins


1. Preheat oven to 375 degrees F.

2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto an ungreased cookie sheets.

3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

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