Oatmeal Raisin Cookies II

Rating: 3.45 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

Fast cookie recipe to whip up. You can also substitute your favorite dried fruit for the raisins. Total preparation time is 20 minutes, does not include 15 minutes for a 'cooling down' period.

By Valirie

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Recipe Summary

Servings:
12
Yield:
2 dozen
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat your oven to 375 degrees F. Spray a large cookie sheet with non-stick spray.

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  • In a large bowl, with a mixer set on low speed, beat corn-oil spread and brown sugar until blended. Increase speed to high; beat until well combined, about 3 minutes. At low speed, add egg whites, egg, and vanilla; beat until smooth.

  • With spoon, stir in flour, oats, raisins, baking powder, and salt until combined.

  • Drop dough by heaping tablespoons, about 2 inches apart, on cookie sheet. Flatten dough into 3-inch circles. Bake cookies 16-18 minutes or until golden brown. With a pancake turner, remove cookies to wire racks to cool for 15 minutes. Store cookies in tightly covered container.

Nutrition Facts

Per Serving:
277 calories; protein 4.4g; carbohydrates 46.4g; fat 8.7g; cholesterol 16.6mg; sodium 171.4mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Taffy
Rating: 4 stars
12/13/2008
This is a good recipe. I also used butter instead of oil though and I also added 4 Tablespoons of cinnamon to the dry ingredients. Very yummy! Read More
Helpful
(15)

Most helpful critical review

Lady Tenazby
Rating: 1 stars
09/08/2008
These were absolutely terrible. My daughter made them for our family and no-one would eat them... Even the cat! The cookies looked wonderful and turned out golden brown. Very deceiving. Read More
Helpful
(14)
11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Taffy
Rating: 4 stars
12/13/2008
This is a good recipe. I also used butter instead of oil though and I also added 4 Tablespoons of cinnamon to the dry ingredients. Very yummy! Read More
Helpful
(15)
Lady Tenazby
Rating: 1 stars
09/08/2008
These were absolutely terrible. My daughter made them for our family and no-one would eat them... Even the cat! The cookies looked wonderful and turned out golden brown. Very deceiving. Read More
Helpful
(14)
Sheri S.
Rating: 4 stars
04/05/2007
I was looking for a recipe to use up some egg whites and came across this one. I made some changes to the recipe including using butter instead of corn oil spread and substituting one egg white for one regular egg. I used 1/2 c. of regular raisins 1/2 c. of coconut and 1/2 c. of chocolate chips. My husband is enjoying them! Read More
Helpful
(10)
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SRCHIEF
Rating: 5 stars
02/02/2009
This is a great recipe I followed it as directed and I was able to get 1 1/2 doz out of it. They tatsed great. Dave Read More
Helpful
(4)
timandtina_oc_714
Rating: 5 stars
09/24/2009
I MADE THIS RECIPE GLUTEN FREE!! I put my old fashioned rolled oats into the food processor and ground them until they had a flour like texture. Super simple! It takes about a cup and a half of oats to make one cup of oat flour. OMMITTED WHITE FLOUR AND USED THIS INSTEAD. MY 10 YEAR OLD DAUGHTER THAT HAS CELIAC LOVES THIS RECIPE! MY OTHER KIDS DIDN'T KNOW THEY WERE GLUTEN FREE! Read More
Helpful
(3)
Rich
Rating: 5 stars
09/08/2012
These are the ones i liked as a kid... Read More
Helpful
(1)
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DFordQueenCreekAZ
Rating: 1 stars
08/25/2010
Added 4 tbps of cinnamon and 3 eggs. No oil but butter. Perfect looking cookies BUT they taste like no sugar was added. Sad that I now have no extra ingredients to redo this batch for my kiddies. Folks this is a great receipe but definitely add more sugar. Read More
Helpful
(1)
TopChef17
Rating: 4 stars
08/02/2011
Cinnamon? Read More
SarahSweets
Rating: 4 stars
07/29/2010
I've always been kind of paranoid when it came to buying already made and packaged food from the store so that's why I make everything from scratch. These cookies were good but not quite as good as the store's sorry to say. I made a smaller recipe and used butter instead of oil. I also soaked the raisins before I put them in the batter which I know should've boosted them up but the thing is this recipe is a tad bit plain. Maybe next time I'll add a tablespoon of cinnamon or maple syrup along with maybe 1/2 - 1/4 a cup of brown sugar or possibly white depending on my sweet tooth that day. Read More
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