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Double-Raisin Oatmeal Cookies

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 30 mins
Bake time 20 mins
Chill time 1 hr
Yield About 3 dozen cookies (serving size: 2 cookies)

Ingredients

  • 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

Nutrition Information

  • calories 210
  • fat 8 g
  • satfat 3 g
  • protein 4 g
  • carbohydrate 32 g
  • fiber 2 g
  • cholesterol 31 mg
  • sodium 213 mg

How to Make It

  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.