Oatmeal-Raisin Cookies

Photo: Oxmoor House
You’ll find that this recipe is very similar to the famous recipe on the Quaker Oats package—only lighter. We cut the original amount of butter almost in half and added molasses to bump up the flavor.

Yield:

Serves 48 (serving size: 1 cookie)

Recipe from

Recipe Time

Total: 52 Minutes

Nutritional Information

Calories 98
Fat 3.6 g
Satfat 1.3 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 1.7 g
Carbohydrate 15.3 g
Fiber 0.8 g
Cholesterol 7 mg
Iron 0.6 mg
Sodium 68 mg
Calcium 12 mg

Ingredients

1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened
1/4 cup canola oil
1/4 cup molasses
1 teaspoon vanilla extract
1 large egg
1 large egg white
7.9 ounces all-purpose flour (about 1 3/4 cups)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups uncooked old-fashioned rolled oats
1 cup raisins

Preparation

1. Preheat oven to 350°.

2. Place first 5 ingredients (through molasses) in a large bowl; beat with a stand mixer at medium speed until well blended (about 5 minutes). Add vanilla, egg, and egg white, beating well.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in oats and raisins.

4. Drop dough by level tablespoons 2 inches apart onto ungreased baking sheets.

5. Bake at 350° for 12 minutes or until lightly browned. Cool on pan 2 minutes. Remove cookies from pan; cool completely on wire racks.

Note:

Cooking Light Lighten Up, America!

October 2013