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Chewy Raisin Oatmeal Cookies

"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!'"
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    44 cookies

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.
Nutrition 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.
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Reviews

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Average Rating:
  • hervin02
    Jan 13, 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.

  • caroldougay
    May 27, 2008

    No comment left