Chewy Raisin Oatmeal Cookies Recipe

4 1 2
Publisher Photo

Chewy Raisin Oatmeal Cookies Recipe

Read Reviews
4 1 2
Publisher Photo
"The first time I made these sweet chewy cookies, I didn't tell my family they were low in fat," says Julie Hauser of Sheridan, California. "Their reaction when they found out? 'No way!'"
MAKES:
44 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
VERIFIED BY Taste of Home Test Kitchen
MAKES:
44 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup raisins
  • 1/4 cup water
  • 3 egg whites
  • 1 tablespoon molasses
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup nonfat dry milk powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 2-1/2 cups quick-cooking oats

Directions

In a food processor, combine the raisins, water, egg whites and molasses. Cover and process for 10-15 seconds or until the raisins are finely chopped.
Transfer to a large bowl. Beat in sugars and vanilla. Combine the flour, milk powder, baking powder and cinnamon; gradually add to raisin mixture and mix well. Stir in oats.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray.
Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 44 cookies.
Originally published as Oatmeal Raisin Cookies in Taste of Home December/January 2002, p17

Nutritional Facts

1 each: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 24mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 1 cup raisins
  • 1/4 cup water
  • 3 egg whites
  • 1 tablespoon molasses
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup nonfat dry milk powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 2-1/2 cups quick-cooking oats
  1. In a food processor, combine the raisins, water, egg whites and molasses. Cover and process for 10-15 seconds or until the raisins are finely chopped.
  2. Transfer to a large bowl. Beat in sugars and vanilla. Combine the flour, milk powder, baking powder and cinnamon; gradually add to raisin mixture and mix well. Stir in oats.
  3. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray.
  4. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 44 cookies.
Originally published as Oatmeal Raisin Cookies in Taste of Home December/January 2002, p17

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hervin02 User ID: 374628 40126
Reviewed Jan. 13, 2009 Edited Feb. 10, 2009

"I didn't bother processing the initial ingredients to get "finely chopped raisins" - seems to me the whole raisins are the best part of these kinds of cookies.  They were just fine this way.  On the whole, the cookies are a bit dense, and remain in the "drop" cookie shape - they don't spread like other cookies.  I used old fashioned oatmeal also (quick cook oatmeal is just old-fashioned that has been chopped up).  My husband thought they were great, especially since they're lo-cal and don't have cholesterol (he's watching his).  They were too sweet for me, with the 2 cups of sugar plus 1 T of molassas, but in general the flavor was nice.  I'll keep this recipe and cut some of the sugar next time."

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