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My review
Oatmeal Raisin Cookies IX
Cal Schroeck
"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."
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Ingredients
45 m servings 104Original recipe yields 48 servings (4 dozen)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
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Reviews
Read all reviews 258297 Ratings
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Most helpful positive review
10/21/2001
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, ...
Most helpful critical review
4/17/2011
This is not to my liking. The cookies flattened out and you had to overcook them for the middle not to be raw. I definately will not use this recipe again.
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10/21/2001
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, ...
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 s...
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 st...
8/16/2007
Thank you for all the nice comments and suggestions! Sometimes we make them with the extra quarter cup of brown sugar that some have suggested. Sometimes we increase the baking soda to 1 tsp to...
10/13/2004
Very good! To make this low-carb friendly I substituted 1 cup Splenda and 1/4 cup sugar free maple syrup for the brown sugar. I also used whole wheat flour and they still came out great! Baki...
2/10/2002
I had been searching for a soft oatmeal raisin cookie for a long time. This is it! I made the cookies a little larger, I got about 36 cookies from the batch. The best part is that they stay s...
2/7/2008
These are so good!!! I try to bake only with canola oil, and am always on the lookout for good recipes for cakes and cookies.I don't think that there are many cookie recipes that call for oil in...
12/13/2006
I make this every other month, when I have free time to bake. These always come out really well. I only use 3.5 cups of oats instead of the 4 that the recipe calls for, and instead, I throw in a...
5/30/2005
I JUST baked these cookies, and I have to admit that I was afraid that they would be too dry (one woman said that this recipe had the consistency of granola-- it's true!). However, they turned o...