1 of 8 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 26g Recipe makes 48 cookies) |
||
| Calories 109 | ||
| Calories from Fat 39 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 100mg | 4% | |
| Potassium 69mg | 1% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 8.4g | ||
| Protein 1.8g | 3% | |
people who like this recipe also like:
Vanishing Oatmeal Raisin Cookies
By: gwenrk
Kittencal's Moist Cheddar-Garlic Oven-Fried Chicken Breast
By: KITTENCAL
By: Gerald Norman
Kittencal's Chicken or Turkey Crescent Roll Casserole
By: KITTENCAL
Carol's Soft and Chewy Chocolate Chippies
By: Dawn
Ingredients
- 1 cup margarine or butter, softened
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups Quicker Quaker Oats or Old-Fashioned Quaker oats, uncooked
- 1 cup raisins
Directions
1
Heat oven to 350°F.2
Beat together margarine and sugars until creamy.3
Add eggs and vanilla; beat well.4
Add combined flour, baking soda, cinnamon and salt; mix well.5
Stir in oats and raisins; mix well.6
Drop by rounded tablespoonfuls onto ungreased cookie sheet.7
Bake 10 to 12 minutes or until golden brown.8
Cool 1 minute on cookie sheet; remove to wire rack.9
Makes about 4 dozen.10
Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
Questions about this recipe?
Spot an error in this recipe?
Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: WonderMima
On Nov 25, 2008
I added pecans and they were chunkier and yum. I also substituted chocolate chips for the raisins. YUM!
From: Peyton
On Nov 24, 2008
This is the perfect recipe for Oatmeal Raisin Cookies! Great flavour, texture and appearance. I tried Donna Matthews tip for refrigerating the dough first and they came out beautifully that way. Thanks so much for posting it.
From: Donna Matthews
On Jun 9, 2006
I have made these cookies for years, just using the recipe off the oatmeal box, so thanks for posting it. I discovered by chance, that by making the dough in advance, putting it in a zipper bag in the refrigerator, and baking later, that the cookies are even better ... something about the oats getting softer and the flavors distributing better (I think). They are a hit either way, but this method makes serving "fresh baked" cookies a breeze.
From: Kibbie
On Feb 25, 2002
This is my favorite oatmeal raisin cookie recipe! The cookies are nice and chewy. I underbake them just a bit (when the tops just barely start to get a light golden color, and they are very soft to the touch), when they cool and settle, they'll stay chewy. I have found that using dark brown sugar (instead of light brown) gives them a richer flavor, and adding a 1/2 tsp. of nutmeg is a nice addition. Great recipe!!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved