oatmeal raisin cookies - anti-cancer recipes - cook for your life

Oatmeal Raisin Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.00 out of 5)
Loading...

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 20, approximately servings
Carrot Icon for Number of Ingredients Size 12 ingredients
Who doesn’t love a good oatmeal raisin cookie? Ours are not only really good, but a snap to make and bake. If your treatment has left you craving something sweet, these are the perfect...

Ingredients


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

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

  1. Preheat the oven to 350 degrees. Line a two cookie sheet with parchment paper or Silpat mat
  2. In a large bowl using an electric whisk, cream together the butter, brown sugar, vanilla extract and egg until smooth and fluffy.
  3. 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.
  4. Using a wooden spoon or spatula fold in the raisins and walnuts. Wrap in plastic and chill the dough if not baking right away.
  5. 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 you have any cookies left over, which I doubt, once they are cool, store them in an airtight tin for several days. We love baking with whole wheat pastry flour, but if you cannot find it just substitute half whole wheat flour and all-purpose flour.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



Leave a Review