Chewy Oatmeal Raisin Cookies
Total TimePrep: 15 min. Bake: 10 min./batch
- 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.
Nutrition Facts1 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.
Sep 9, 2014
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 :)
Jan 10, 2014
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.
Dec 10, 2013
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!
Sep 23, 2013
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!
May 25, 2013
I love how these turned out. Will definitely make again.
Apr 15, 2013
Awesome!! I substituted the oil with applesauce and used the whole egg instead of just the white. Also for little extra sweetness I added a 1/3 cup of mini chocolate chips. Very tasty cookie!!
Jan 26, 2013
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.
Dec 5, 2012
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.
Apr 13, 2012
Great! They come together quickly, and have been received wonderfully wherever I take them.
May 5, 2011
Healthy, easy, and taste great!
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