OATMEAL RAISIN COOKIES CALORIES RECIPES
OATMEAL RAISIN COOKIES RECIPE: HOW TO MAKE IT
A friend gave me the recipe for these cookies many years ago, and they’re as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. —Wendy Coalwell, Abbeville, Georgia
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.
Nutrition Facts : Calories 138 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 123mg sodium, CarbohydrateContent 21g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
HEALTHY OATMEAL/RAISIN COOKIES RECIPE - FOOD.COM
My husband loves oatmeal cookies, so I have created a low fat, low sugar recipe. The addition of raisins adds more sweetness.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 24-30 cookies
Number Of Ingredients 12
Steps:
- Mix brown sugar thru vanilla together.
- Add flour, soda, salt, cinnamon, nutmeg.
- Stir in oatmeal, raisins& walnuts.
- Drop on cookie sheets which have been sprayed or I use parchment paper.
- (flatten with fork) Bake in 350 oven for about 10 minutes.
- (I do not like a lot of sugar so by adding raisins you also add a little additional sweetness) Enjoy!
Nutrition Facts : Calories 82.1, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 61.2, CarbohydrateContent 18.1, FiberContent 1.6, SugarContent 7, ProteinContent 2.1
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