Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Prep time: 20

5 out of 5 stars (based on 24 reviews)

20 min prep

20, approximately servings

Carrot Icon for Number of Ingredients Size

12 ingredients

Who doesn’t love a good oatmeal raisin cookie? This recipe is not only really good, but a snap to make and bake. If craving something sweet, these are the perfect treat to nibble on. They...

1 stick (½ cup) butter, softened
¾ cup brown sugar
½ teaspoon vanilla extract
1 large egg
¾ cup whole wheat pastry flour (see Chef Tips)
½ teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
½ teaspoon ginger, freshly ground
¾ teaspoon salt
1½ cup rolled oats
½ cup raisins
⅓ chopped walnuts

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Nutrition Facts

Calories

114 cals

Fat

5 g

Saturated Fat

3 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

16 g

Sugar

8 g

Fiber

1 g

Protein

2 g

Sodium

65 mg

Directions

Preheat the oven to 350 degrees. Line a two cookie sheet with parchment paper or Silpat mat
In a large bowl using an electric whisk, cream together the butter, brown sugar, vanilla extract and egg until smooth and fluffy.
In a separate bowl, whisk together the whole wheat pastry flour, cinnamon, nutmeg, ginger, salt and rolled oats. Slowly add to the butter and sugar mixture just until absorbed.
Using a wooden spoon or spatula fold in the raisins and walnuts. Wrap in plastic and chill the dough if not baking right away.
Scoop heaping tablespoons of dough onto the prepared cookie sheets, leaving 2-inches between the cookies. Bake for 10 minutes, or until the edges begin to turn golden and the middle looks a bit undercooked. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to continue cooling. They will crisp up as they cool.

Chef Tips

If any cookies are left, once they are cool, store them in an airtight tin for several days. If whole wheat pastry flour is not available, substitute half whole wheat flour and all-purpose flour.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society