Oatmeal Raisin Cookies IX

Oatmeal Raisin Cookies IX

213
Cal Schroeck 0

"This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work."

Ingredients 45 m {{adjustedServings}} servings 104 cals

Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Tips & Tricks
Easy Lemon Cookies

These lemony cookies put a delicious twist on basic cake mix.

Kitchen Sink Cookies

If you love your cookies loaded up with everything, here’s the cookie for you!

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 213

  1. 248 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
GRAPESWHIZ
8/4/2003

I was afraid to try this new recipe especially since I dumped in a pricey amount of walnuts and standard and mini chocolate chips, but they came out GREAT! Since I am admittedly a sugar fiend, I found the cookies to be a little less sweet than I would like so I added about 1/2 cup of brown sugar for a total of 1 1/2 cups. The cookies received excellent reviews from the family both before and after the sugar adjustment, though. The exact quote from a grateful taste-tester was, "You outdid yourself this time." Since canola is one of the wiser choices in terms of fats, and walnuts also reside in the relatively benign family of fats alongside canola (let's not mention the chocolate chips I added, though) I recommend this delicious oatmeal cookie to everyone.

JulieE
4/19/2007

Wow! Delicious. I've really been cutting back on saturated/trans fats and was so pleased to see a recipe for cookies that had canola oil! I didn't have quite enough brown sugar (but close) and since I am always looking to cut fat in baked goods, I did substitue half of the oil with drained (which is key for using it for baking) unsweetened apple sauce. I really LOVE these cookies. The only problem I have with these cookies, is that it is going to be so hard not to eat too many!!! Thanks.

wannabebaker
7/1/2007

Really delicious alternative to traditional butter-laden oatmeal cookies. I was worried when I saw how crumbly the batter was (more like sticky wet granola), but I just went with it and they stick together to form soft, chewy cookies. If you bake them until they are almost burnt around the edges, they are nice and crispy on the outside!