Oatmeal-Raisin Cookies Recipe

Name: Oatmeal-Raisin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. light margarine, softened; 1/2 c. sugar; 1/2 c. firmly packed brown sugar; 1/2 c. egg substitute; 2 tsp. vanilla extract; 3/4 c. all-purpose flour; 1/4 tsp. baking soda; 1/8 tsp. salt; 1 1/2 c. quick cooking oats (uncooked); 1/2 c. raisins; vegetable cooking spray

Servings: persons

1/4 c. light margarine, softened
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. egg substitute
2 tsp. vanilla extract
3/4 c. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1 1/2 c. quick cooking oats (uncooked)
1/2 c. raisins
vegetable cooking spray

1
Beat margarine at medium speed with an electric mixer. Gradually add sugars, beating well.
2
Add egg substitute and vanilla; mix well.
3
Combine flour and next 3 ingredients. Gradually add to margarine mixture, mixing well.
4
Stir in raisins. Drop dough by 2 teaspoonfuls onto cookie sheet coated with cooking spray.
5
Bake at 350u00b0 for 10 to 12 minutes or until lightly brown.
6
Remove to wire racks to cool.
7
3 dozen cookies (60 calories per cookie), 1.5 g fat, 00 mg cholesterol.

794

kcal

Calories

Fat

154

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 11 ingredients. The key ingredients include: 1/4 c. light margarine, softened, 1/2 c. sugar, 1/2 c. firmly packed brown sugar, 1/2 c. egg substitute, and more.

Yes, Oatmeal-Raisin Cookies falls under the Baking & Desserts 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 Cookies

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