Great Big Oatmeal-Spice Cookies

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 7%
  • Fat: 1.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 38.9g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 162mg
  • Calcium: 0.0mg


  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 1/3 cup water
  • 1/3 cup fat-free milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon vegetable oil
  • 2 (2 1/2-ounce) jars baby food prunes
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 3 cups quick-cooking oats, uncooked
  • 1 cup raisins or dried cranberries
  • Vegetable cooking spray


  1. Combine first 7 ingredients in a large bowl, stirring well with a wire whisk. Combine flour and next 3 ingredients; add to sugar mixture, stirring just until blended. Stir in oats and raisins.
  2. For each cookie, pack dough into a 1/4-cup measure. Drop dough, 3 inches apart, onto cookie sheets coated with cooking spray. Bake at 350° for 16 to 18 minutes or until lightly browned. Let cool on cookie sheets 1 minute. Remove from cookie sheets, and let cool completely on wire racks. (Cookies will be soft.) Store in an airtight container.
Note: Mix the dough for these cookies, then cover and store it in the refrigerator for up to 1 week. If you prefer smaller cookies, drop the dough by rounded tablespoonfuls onto cookie sheets, and bake for 10 to 12 minutes.
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