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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts.

(2 comments)
  • Prep Time 45 min
  • Total Time 0 min
  • Servings 42

Ingredients

3/4
cup sugar
1/4
cup firmly packed brown sugar
1/2
cup margarine or butter, softened
1/2
teaspoon vanilla
1
egg
3/4
cup all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon cinnamon
1/4
teaspoon salt
1 1/2
cups quick-cooking rolled oats
1/2
cup raisins
1/2
cup chopped nuts

Directions

  • 1 Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
  • 2 Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
  • 3 Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
5mg
5%;
Sodium
55mg
55%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

Use old-fashioned rolled oats instead of quick-cooking rolled oats.

Instead of raisins, use your favorite dried fruit. Try dried apricots, blueberries, cherries, cranberries, chopped dates or figs, or mixed fruit bits.

Oatmeal cookies freeze well. Transfer the cooled cookies to airtight containers and freeze them for up to six months. For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags.

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