Oatmeal Raisin Cookies

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Oatmeal Raisin Cookies

For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts.

Prep Time

Minutes

Total Time

Minutes

Makes

1/2

3/4

cup sugar

1/4

cup firmly packed brown sugar

1/2

cup margarine or butter, softened

1/2

teaspoon vanilla

egg

3/4

cup all-purpose flour

1/2

teaspoon baking soda

1/2

teaspoon cinnamon

1/4

teaspoon salt

1 1/2

cups quick-cooking rolled oats

1/2

cup raisins

1/2

cup chopped nuts

Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Makes 3 1/2 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Ingredient Substitutions

Use old-fashioned rolled oats instead of quick-cooking rolled oats.

Instead of raisins, use your favorite dried fruit. Try dried apricots, blueberries, cherries, cranberries, chopped dates or figs, or mixed fruit bits.

Storage Tip

Oatmeal cookies freeze well. Transfer the cooled cookies to airtight containers and freeze them for up to six months. For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags.

Nutrition Information:

1 Serving (1 Cookie)

Calories 70

(Calories from Fat 25),

Total Fat 3g

(Saturated Fat 1g,),

Cholesterol 5mg;
Sodium 55mg;
Total Carbohydrate 10g

(Dietary Fiber 0g,
Sugars 6g),

Protein 1g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
1/2 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Oatmeal Raisin Cookies

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens