Mom'S Breakfast Oatmeal Raisin Cookies – a delicious recipe with vegetable oil, brown sugar, eggs, non-fat, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix oil, brown sugar and eggs until well blended. (I use a hand-held mixer.) Add powdered milk to batter and continue mixing until well blended.
2
Sift flour, baking soda, salt, cinnamon and cloves together then stir with a whisk to combine completely. Add to egg and sugar mixture. ( I switch to a wooden spoon here).
3
Stir raisins into batter. Add oatmeal gradually (about 1/2 cup at a time), adding a couple of tablespoons of water as you add oatmeal to help with stirring. Mixture will be stiff.
4
Put heaping spoons full on greased cookie sheet. Bake 15 to 20 minutes in 325 degrees Fahrenheit oven above the center rack. The cookies brown faster on the bottoms than the tops.
875
kcal
Calories
50
g
Fat
92
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2/3 cup vegetable oil, 1 cup brown sugar, packed, 3 large eggs, 1 1/3 cups non-fat powdered milk, and more.
Yes, Mom'S Breakfast Oatmeal Raisin Cookies falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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