Soft-baked Oatmeal Raisin Cookies


4.8 of 5 (15)
member ratings
Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 140.9
  • Total Fat: 6.1 g
  • Cholesterol: 26.3 mg
  • Sodium: 103.0 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.0 g

View full nutritional breakdown of Soft-baked Oatmeal Raisin Cookies calories by ingredient


Introduction

This is a double-batch, so freeze some for later! :) This is a double-batch, so freeze some for later! :)
Number of Servings: 72

Ingredients

    2 cups butter, softened
    2 cups firmly packed brown sugar
    1 cup granulated sugar
    4 eggs
    2 tsp. vanilla
    3 cups flour
    2 tsp. baking soda
    2 tsp. cinnamon
    1 tsp. salt (optional, but included in tracker)
    6 cups dry oats, suitable for baking (like 'Quaker')
    2 cups raisins

Directions

1. Preheat oven to 350 degrees F.

2. Beat butter, granulated sugar, and brown sugar in a large mixer bowl until creamy.

3. Add eggs and vanilla; beat well.

4. Add combined flour, baking soda, cinnamon, and salt; mix well.

5. Stir in oats and raisins; mix well.

6. Use a 1 1/2 tbsp. measure for each cookie, and drop onto ungreased cookie sheets.

7. Bake in preheated 350 degrees F oven for 10 to 11 minutes, or until golden brown.

8. Cool 1 minute on cookie sheet; remove to wire racks to cool completely.

- Makes 6 dozen (72) nice-sized cookies.

- If portion control is exercised, these are a nice treat, and bake up soft and moist - perfect with a glass of milk or mug of tea / coffee! :)

Number of Servings: 72

Recipe submitted by SparkPeople user CURVES_N_CURLS.

TAGS:  Desserts |

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    2 of 2 people found this review helpful
    Good, but I made several changs to cut the fat. Used eggbeaters and light butter, splenda, and brown sugar blend (splenda) still good. Thank for sharing this recipe! - 12/6/08


  • no profile photo

    Incredible!
    Super easy & YummY!!! - 1/12/14


  • no profile photo


    I baked mine for 12 minutes. They was still soft but the bottom had the perfect crunch - 4/7/13


  • no profile photo

    Incredible!
    Awesome! - 12/11/12


  • no profile photo

    Very Good
    I used half whole wheat flour and half white flour. I got 108 or 5 dozen but I usually make my cookies kind of small for all the little people in my life :) - 4/26/12