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Home > Fluid Dynamics Search Engine > Oatmeal Raisin Cookies

You can substitute your favorite dried fruit for the raisins.

1/2 cup (1 stick) light corn-oil spread (60 to 70% fat)
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup golden raisins
1 - large egg
2 - large egg whites
1 cup packed dark brown sugar
1 cup quick-cooking oats, uncooked
1/4 teaspoon salt
2 teaspoons vanilla extract

Preparation - estimated cooking time: 20 minutes plus 16 to 18 minutes per batch plus cooling
  1. Preheat oven to 375 degrees F. Spray large cookie sheet with nonstick cooking spray.

  2. In large bowl, with mixer at 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.

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

  4. Drop dough by heaping tablespoons, about 2 inches apart, on cookie sheet. Flatten dough into 3-inch rounds (dough will be very moist and sticky); for easier shaping, use slightly wet hands). Bake cookies 16 to 18 minutes or until golden. With pancake turner, remove cookies to wire racks to cool.

  5. Repeat until all batter is used. Store cookies in tightly covered container.

Nutritional Analysis

Number of Servings: 18

Per Serving
calories 115 carbohydrate 21 g
cholesterol 7 mg protein 2 g
sodium 60 mg total fat (0 g saturated) 3 g

This recipe is stored here so that the FDSE default search string oatmeal cookies will be guaranteed to find a relevant match. The administrator has not actually made these cookies (preferring chocolate chip).

Recipe originally downloaded from Yahoo! Recipes.