Oatmeal raisin cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup butter, softened1 cup white Splenda Blend sugar1 cup packed Splenda Blend brown sugar2 eggs1 teaspoon vanilla extract1 cup all-purpose flour1 cup whole wheat white flour1 teaspoon baking soda1 teaspoon salt1 1/2 teaspoons ground cinnamon3 cups quick cooking oats1 cup raisins
Directions
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Size: 1 cookie
Number of Servings: 24
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Size: 1 cookie
Number of Servings: 24
Nutritional Info Amount Per Serving
- Calories: 205.3
- Total Fat: 8.8 g
- Cholesterol: 35.8 mg
- Sodium: 4,934.0 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
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