Oatmeal Raisin Cookies

Traditional cookie - soft and chewy.
Easy Serves
SKILL LEVEL 2 dozen cookies
1-1/2 cups quick oats (not instant)
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup raisins
1/2 teaspoon baking soda
1/4 teaspoon Fleischmann's® Gluten-Free Baking Powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons butter, very soft
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1/3 cup Beehive® OR Crown® Golden Syrup
1 egg
1 teaspoon pure vanilla extract

Preheat oven to 375°F.

Combine oats, flour, brown sugar, raisins, baking soda, baking powder, salt and cinnamon in a large bowl; set aside.

Whisk butter, oil, corn syrup, egg and vanilla in a small bowl until thoroughly combined.   Add flour mixture; stir until blended.  (Dough will be stiff) 

Drop dough by rounded tablespoons (or use a small cookie scoop) onto greased baking sheets.

Bake 7 to 10 minutes or until edges are lightly browned. (Cookies may appear underbaked in center, but will firm up on cooling.  Don't overbake or cookies will be very hard.) 

Cool on baking sheet 1 minute; remove to cool on wire racks.

Total Time
Bake Time 7 to 10 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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