Rating: 4 stars
20 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

You can make these ahead of time and store them in an airtight container, but they're best served warm.

Recipe by Cooking Light January 2004

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º.

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  • Place first 5 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, and salt to egg mixture; beat well. Stir in raisins and walnuts.

  • Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet coated with cooking spray. Bake at 350º for 12 minutes or until lightly browned. Remove from oven; let stand 2 minutes. Remove cookies from baking sheet; serve warm.

Nutrition Facts

109 calories; calories from fat 28%; fat 3.4g; saturated fat 1.4g; mono fat 0.9g; poly fat 0.9g; protein 2.1g; carbohydrates 18.3g; fiber 1.1g; cholesterol 14mg; iron 0.7mg; sodium 24mg; calcium 12mg.
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