Oatmeal-Raisin Cookies
Insert image of finished product
Makes about 3 dozen.
Dear Jennifer and Kit,
These are great cookies. They do crumble easily but they are worth the trouble. I don't use raisins.
I cut the brown sugar in half, leave the white sugar out, and add a chopped apple, some chopped dried apricots, and some currents. Any dry fruit will do. I also add some pecans. I used peanuts once, they were good too. I bought myself a cookie scoop. Makes putting the cookies on the sheet a snap. Wish I had gotten one 30 years ago. I think everyone is getting one for Christmas. Love, Mom
Ingredients
Preparation
- Preheat oven to 350°F (180 °C), Gas Mark 4. Lightly coat a large cookie sheet with cooking spray.
- Onto a piece of waxed paper, sift together the flour, baking soda, cinnamon, and salt. Set aside.
- Using an electric mixer, cream the margarine and both sugars until light and fluffy. Add the egg, milk, and vanilla. Beat well. Gradually add the flour mixture, 1/4 cup at a time, beating after each addition.
- By hand, stir in rolled oats and raisins. Drop by rounded teaspoonfuls onto prepared cookie sheet at least 2 inches apart. Bake until golden brown, about 10 to 12 minutes. Transfer cookies to racks to cool.
canola cooking spray
1
1/2
1/4
1/8
1/2
3/4
2
1
2
1/2
1 1/2
1/2
cup (140 g ) unbleached all-purpose flour
teaspoon (2.5 ml) baking soda
teaspoon (1.25 ml) ground cinnamon
teaspoon (0.6 ml) salt
cup (1 stick/100 grams) margarine, at room temperature
cup (145 g) light brown sugar
tablespoons (24 g) granulated sugar
large egg
Per 2-cookie serving:
Diabetic exchanges:
155 calories (33% calories from fat), 2 g protein, 6 g total fat (1.0 g saturated fat), 24 g carbohydrates, 1 g dietary fiber, 12 mg cholesterol, 119 mg sodium
1 1/2 carbohydrate (bread/starch), 1 fat
tablespoons (30 ml) 1% milk
teaspoon (2.5 ml) vanilla extract
cups (120 g) rolled oats
cup (52 g) dark raisins