Chewy Oatmeal Raisin Cookies Recipe
- 1/3 cup canola oil
- 1/3 cup packed brown sugar
- 2 tablespoons sugar
- 3 tablespoons water
- 1 egg white
- 3/4 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups old-fashioned oats
- 1/2 cup raisins
- 1. In a large bowl, combine the oil, sugars, water, egg white and vanilla. Combine the flours, cinnamon, baking soda and salt; gradually add to sugar mixture and mix well. Stir in oats and raisins.
- 2. Drop by scant 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly with the back of a spoon. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Yield: 15 cookies.
1 each: 144 calories, 6g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 22g carbohydrate (10g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Reviews for Chewy Oatmeal Raisin Cookies
"This has become a go to recipe.I use the base and switch between almond and vanilla extract depending on what type of fruit I use (raspberries w/ almond are yum).The recipe divides nicely too if you only want to make a few (it's hard not to eat them all!).If you do dishes by hand, it's easy to whip up a small batch and then do the dishes by hand while they bake. You then have a great warm evening treat with tea :)"
"I made these to take to a function to serve with coffee. I was skeptical after reading the recipe, but after reading the reviews, I thought I would make them. The taste was okay, but they looked so unappetizing I decided not to take them. I will not be making these again."
"I MADE THESE YESTERDAY. I DON'T LIKE TO USE ALOT OF BUTTER IN A RECIPE, SO THIS WAS A REAL NICE CHANGE. I USED COCONUT OIL INSTEAD OF CANOLA,MUCH BETTER HEALTHWISE. I ALSO ADDED ORANGE ZEST, AND BAKED THEM ON A SILICONE SHEET. THEY WERE WONDERFUL, AND CRUNCHY. I DID bake THEM ABOUT 10 MINUTES LONGER THAN STATED. MY HUSBAND LOVED THEM!"
"I made these delightful cookies on a whim as I had all the ingredients on hand. I did add 2T more brown sugar to make them a bit more sweet, 2T more flour and 2T more raisins so that they would still hold together well on the baking sheet. They came out as big as the scoop I put on the baking sheet yielding 14 large cookies. My husband LOVED them and was surprised when I told him that there was no butter and little flour as he is a gourmet cook. I will definitely make them again. Next time for my adult daughters and young grandchildren!"
"I love how these turned out. Will definitely make again."
"I was a little skeptical at first when the cookies didn't seem to hold together well when putting them on the baking sheet, but they came out great! I do think they could be a little sweeter though."
"I made some changes to make this recipe diabetic friendly. Substituted Splenda for brown sugar and Stevia for sugar. Also cut back on the oil and added applesauce. With substitutions batter was wet so added a little extra oats. Cookies came out moist and chewy. baking batches as gifts for friends."
"Great! They come together quickly, and have been received wonderfully wherever I take them."
"healthy, easy, and taste great!"
"Just ate one of these fresh out of the oven. DELICIOUS! Will definitely be saving this recipe!!"
"Very good...little different from the normal crunchy kind, but good."
"Oh my gosh these are so soft and delicious! I love them right out of the oven."
"Very good! And easy to make just by hand mixing. I use a smaller scoop and come up with about 2 dozen."
"I used quick cooking oats and liked the result. My 2 year old loves them."
"Fantastic cookies!! They are a new fave! Really hardy & satisfying. Already planning to make again!"
"Yummy! It reminds me of homemade oatmeal!"