Recipe by MyRecipes January 2012

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Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
30 mins
bake:
20 mins
chill:
1 hr
total:
1 hr 50 mins
Yield:
About 3 dozen cookies (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

210 calories; fat 8g; saturated fat 3g; protein 4g; carbohydrates 32g; fiber 2g; cholesterol 31mg; sodium 213mg.
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