Double-Raisin Oatmeal Cookies

Double-Raisin Oatmeal CookiesRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams
About 3 dozen cookies (serving size: 2 cookies)

Cost per Serving:



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1 1/2 cups raisins
1 cup whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, at room temperature
1/4 cup canola oil
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats


Prep: 30 Minutes
Bake: 20 Minutes
Chill: 1 Hours

1. Bring 1 cup raisins and 1/2 cup water to a boil in a pan over high heat. Reduce heat to medium-high; cook, stirring, until water has absorbed. Let cool; puree in a food processor. Cover and chill at least 1 hour.

2. Preheat oven to 350°F. Line a baking sheet with parchment. Whisk both flours, baking soda, salt and cinnamon in a bowl. Beat butter, oil, sugar and pureed raisins with an electric mixer on medium-high speed until smooth, about 3 minutes. Beat in eggs 1 at a time, then vanilla. Reduce mixer speed to low; beat in flour mixture. Stir in oats and remaining raisins.

3. Use an ice cream scoop or 2 tablespoons to form cookies; place 2 inches apart on baking sheet. Use moistened fingers to flatten to 1/2-inch thickness. Bake until cookies are golden but still soft, 18 to 20 minutes. Let cool on racks. Repeat with remaining dough.

Created date

January 2012

Nutritional Information

Calories 210
Fat 8 g
Satfat 3 g
Protein 4 g
Carbohydrate 32 g
Fiber 2 g
Cholesterol 31 mg
Sodium 213 mg