Oat Raisin Cookies Recipe

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Oat Raisin Cookies Recipe
Oat Raisin Cookies Recipe photo by Taste of Home
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Oat Raisin Cookies Recipe

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These sweet cinnamon-flavored cookies from Nancy Johnson of Laverne, Oklahoma are chock-full of oats. Tuck a few extras into your lunch bag because you’re sure to want them as an afternoon snack, too.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar blend for baking
  • 2 eggs, lightly beaten
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon molasses
  • 1-1/2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup raisins

Directions

In a large mixing bowl, cream butter and sugar blend for 2 minutes on medium speed. Beat in eggs. Add applesauce, molasses and vanilla. Combine the oats, flour, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Fold in raisins.
Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3 dozen.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Oatmeal Raisin Cookies in Light & Tasty August/September 2006, p28

Nutritional Facts

2 each: 188 calories, 6g fat (3g saturated fat), 34mg cholesterol, 104mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1/2 cup butter, softened
  • 1 cup sugar blend for baking
  • 2 eggs, lightly beaten
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon molasses
  • 1-1/2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup raisins
  1. In a large mixing bowl, cream butter and sugar blend for 2 minutes on medium speed. Beat in eggs. Add applesauce, molasses and vanilla. Combine the oats, flour, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Fold in raisins.
  2. Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3 dozen.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Oatmeal Raisin Cookies in Light & Tasty August/September 2006, p28

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