Double-Raisin Oatmeal Cookies

Photo: Antonis Achilleos; Styling: Gerri Williams

Yield: About 3 dozen cookies (serving size: 2 cookies)
Cost per Serving: $.26
Recipe from All You

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Recipe Time

Prep Time:
Bake: 20 Minutes
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 8g
  • Saturated fat: 3g
  • Protein: 4g
  • Carbohydrate: 32g
  • Fiber: 2g
  • Cholesterol: 31mg
  • Sodium: 213mg

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

Preparation

  1. 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. 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. 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.
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