Oatmeal-Raisin Breakfast Cookies Recipe

Name: Oatmeal-Raisin Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 stick oleo; 3/4 c. all-purpose flour; 3/4 c. old fashioned oats; 3/4 tsp. cinnamon; 1/2 tsp. baking powder; 1/4 tsp. baking soda; pinch of salt; 1/2 c. packed brown sugar; 1 large egg; 1/2 c. dark seedless raisins

Servings: persons

3/4 stick oleo
3/4 c. all-purpose flour
3/4 c. old fashioned oats
3/4 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
1/2 c. packed brown sugar
1 large egg
1/2 c. dark seedless raisins

1
Heat oven to 350u00b0.
2
Melt butter and pour into a small bowl to cool.
3
Grease a cookie sheet.
4
Pour oats, flour, cinnamon, baking powder, baking soda and salt into a large bowl; stir to mix well. Add sugar and egg to oleo; whisk smooth with fork or wire whisk. Pour over flour mixture and stir to mix well.
5
Drop by heaping tablespoonfuls of batter onto greased cookie sheet, leaving 2 inches between each cookie.
6
Bake 10 to 12 minutes until cookies are lightly browned.
7
Let cool a minute or so, then transfer to wire racks to cool.
8
These are a great treat for breakfast or anytime.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 stick oleo, 3/4 c. all-purpose flour, 3/4 c. old fashioned oats, 3/4 tsp. cinnamon, and more.

Yes, Oatmeal-Raisin Breakfast 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.

Oatmeal-Raisin Breakfast Cookies

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