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Oatmeal-Raisin Cookies

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  • 3/4 c Firmly packed brown sugar
  • 6 tb Margarine; softened
  • 1/4 c Sugar
  • 1 Egg
  • 6 tb Skim milk
  • 1 ts Vanilla extract
  • 1 c All-purpose flour
  • 3/4 ts Baking soda
  • 1/2 ts Ground cinnamon
  • 1/4 ts Salt
  • 1/4 ts Ground nutmeg
  • 1 c Quick-cooking oats; uncooked
  • 3/4 c Raisins
  • Vegetable cooking spray


Cream first 3 ingredients at medium speed of an electric mixer until light and fluffy. Add egg; beat well. Add milk and vanilla; beat well.
Combine flour and next 4 ingredients; gradually add to creamed mixture, beating well. Stir in oats and raisins.
Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375 degrees for 9 minutes or until lightly browned. Cool on wire racks.
Per serving: 55 Calories; 2g Fat (27% calories from fat); 1g Protein; 9g Carbohydrate; 4 mg Cholesterol; 51mg Sodium
NOTES : Rebecca Treadwell, of Birmingham, Alabama, was an intern in our Test Kitchens one summer. She left us with this tasty treat from her own files.
Recipe by: Cooking Light, June 1994, page 98
Posted to EAT-LF Digest by Betsy Burtis <> on Sep 15, 98, converted by MM_Buster v2.0l.