Double-Raisin Oatmeal Cookies

Double-Raisin Oatmeal Cookies Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams


About 3 dozen cookies (serving size: 2 cookies)

Recipe Time

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

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


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


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.

January 2012
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