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Oatmeal-Raisin Cookies

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Mmm! Make rich buttery, brown sugar and oat cookies with a hint of cinnamon and a bunch of juicy raisins.

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(57 Ratings)

57 Ratings

5 spoons 49%

4 spoons 30%

3 spoons 11%

2 spoons

1 spoons

Member Reviews (24)

8a07726c-0056-4953-bd57-5fbb7b285bd9

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PREP TIME
30 Min
TOTAL TIME
40 Min
SERVINGS
36

2/3: cup granulated sugar

2/3: cup packed brown sugar

1/2: cup butter or margarine, softened

1/2: cup shortening

1: teaspoon baking soda

1: teaspoon ground cinnamon

1: teaspoon vanilla

1/2: teaspoon baking powder

1/2: teaspoon salt

2: eggs

3: cups quick-cooking or old-fashioned oats

1: cup Gold Medal® all-purpose flour

1: cup raisins, chopped nuts or semisweet chocolate chips, if desired

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1 Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
2 On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3 Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.

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Expert Tips

Quick-cooking and old-fashioned rolled oats are interchangeable unless recipes call for a specific type. Instant oatmeal products are not the same as quick-cooking or old-fashioned oats and should not be used for baking—you will get gummy or mushy results.

For 3 grams of fat and 95 calories per serving, substitute unsweetened applesauce for the shortening and 1/2 cup fat-free cholesterol-free egg product for the eggs. Increase cinnamon and vanilla to 1 1/2 teaspoons each.

Press dough in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light brown. Cool in pan on cooling rack. For 36 bars, cut into 6 rows by 6 rows.

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Nutrition Information:

1 Serving (1 Cookie)

Calories 120

(Calories from Fat 60),

Total Fat 6g

(Saturated Fat 2 1/2g,
Trans Fat 1/2g),

Cholesterol 20mg;
Sodium 100mg;
Total Carbohydrate 15g

(Dietary Fiber 0g,
Sugars 8g),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 4.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

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

Review & Comments

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1 - 3 of 24 Reviews View All

Posted 5/14/2011 11:50:27 AM REPORT ABUSE hows-that said:

Rating:

I made this recipe after having a total flop of a recipe from another "kitchen" during Christmas....my husband and I loved this recipe - I added some shaved carrots as well to give it a carrot cake taste. It was fast, easy and very much enjoyed by my family. Thank you.

This reply was: Helpful Inspiring

Posted 5/8/2010 9:33:50 PM REPORT ABUSE jssmith739 said:

Rating:

This was the 1st time I ever made these kind of cookies. I made a batch for work and EVERYONE loved them! They said these were the best they had ever tasted! I am not one who likes these kind of cookies, but I tried them...they weren't too bad. I have gotten lots of requests to make these over and over! EVERYONE wants my recipe now!!

This reply was: Helpful Inspiring

Posted 3/18/2010 3:14:47 PM REPORT ABUSE Jennifer Tabor said:

Rating:

These cookies tasted great, but spread too much during baking. The second time I made them, I tried putting the cookies closer together and that seemed to help some of the spreading, also taking them out of the oven when they are just starting to brown helps them keep their shape.

This reply was: Helpful Inspiring