Oatmeal Raisin Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 84.8
- Total Fat: 0.6 g
- Cholesterol: 13.6 mg
- Sodium: 36.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 0.7 g
- Protein: 1.4 g
View full nutritional breakdown of Oatmeal Raisin Cookies calories by ingredient
Number of Servings: 36
Ingredients
-
*GV All Purpose Flour, 1.5 cup (remove)
Baking Powder, 1 tsp (remove)
Salt, 0.25 tsp (remove)
*GV butter, 0.75 cup (remove)Softened
*Grade A Extra Large White Eggs, 2 serving (remove)
Vanilla Extract, 1 tsp (remove)
GV 100% Whole Grain Quick Oats, 12 oz (remove)
Sun Maid Golden Raisins, 8 oz (remove)
*GV Light Brown Sugar, 85 tsp (remove)(1 cup packed)
Directions
Preheat oven to 350 degrees F.
Grease 3 baking sheets (or use parchment paper)
Combine the flour, baking powder and salt into a medium bowl.
Place the brown sugar and butter in a large bowl.
Beat with an electric mixer set on high speed until light and fluffy.
Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in the oats and raisins until blended.
Drop the dough by rounded tablespoons 1 1/2 inches apart on the prepared baking sheets. Flatten the dough slightly with a fork.
Bake until golden brown, about 12-14 minutes.
Cool on the baking sheets for 2 minutes, then transfer to wire racks.
Serve warm or at room temperature.
Once baked, these cookies will keep for 4-5 days in an airtight container. If they start to become soft, bake them on a baking sheet at 300 degrees F for 5 minutes until they are crisp again. :)
Serving Size: Makes 36 Servings
Number of Servings: 36
Recipe submitted by SparkPeople user LINDALOU_77.
Grease 3 baking sheets (or use parchment paper)
Combine the flour, baking powder and salt into a medium bowl.
Place the brown sugar and butter in a large bowl.
Beat with an electric mixer set on high speed until light and fluffy.
Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in the oats and raisins until blended.
Drop the dough by rounded tablespoons 1 1/2 inches apart on the prepared baking sheets. Flatten the dough slightly with a fork.
Bake until golden brown, about 12-14 minutes.
Cool on the baking sheets for 2 minutes, then transfer to wire racks.
Serve warm or at room temperature.
Once baked, these cookies will keep for 4-5 days in an airtight container. If they start to become soft, bake them on a baking sheet at 300 degrees F for 5 minutes until they are crisp again. :)
Serving Size: Makes 36 Servings
Number of Servings: 36
Recipe submitted by SparkPeople user LINDALOU_77.