Oatmeal Raisin Cookies

When I was a kid, these were my favourite cookies.  Still are.  This recipe uses large-flake rolled oats and has just the right amount of raisins.  They're a hit with adults and kids.  For variety, substitute dark chocolate chips (or coarsely chopped dark chocolate) or dried cranberries for the raisins. 

Oatmeal Raisin Cookies


Quantity Ingredients
½ cup (125 ml) all-purpose flour
½ cup (125 ml) whole-wheat flour
1 ½ cups (375 ml) old fashioned rolled oats
1 tsp (5 ml) cinnamon
½ tsp (2 ml) baking soda
¼ tsp (1 ml) baking powder
¼ tsp (1 ml) salt
pinch nutmeg, or to taste
½ cup (125 ml) non-hydrogenated margarine
¾ cup (175 ml) brown sugar
2 medium eggs
1 tsp (5 ml) vanilla
1/3 cup (75 ml) raisins


Preheat oven to 375°F (190°C).

In a mixing bowl, combine all-purpose flour, whole-wheat flour, oats, cinnamon, baking soda, baking powder, salt and nutmeg.

In a large mixing bowl, use an electric mixer, or whisk to cream margarine with sugar until light and fluffy, about 1 minute.  Beat in eggs and vanilla.

Add flour mixture to egg mixture and mix until combined.  Add raisins and fold into batter.

Fill a small bowl with water.

Scoop about 2 tbsp (25 ml) batter onto a cookie sheet; dip your fingers into the bowl of water and then gently press down on each cookie, spreading dough until about 2 ½ inches across.

Bake for 10 minutes, or until bottoms of cookies begin to turn golden brown.

Serves 16.

Nutrition per cookie:  174 cal, 3 g pro, 7 g total fat (2 g saturated fat), 25 g carb, 2 g fibre, 21 mg chol, 169 mg sodium

Source: Leslie Beck's Healthy Kitchen