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
- 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.
- 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.
Reviews for Chewy Oatmeal Raisin Cookies
Sort By :
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.