Oatmeal Raisin Cookies Ii – a delicious recipe with corn oil, brown sugar, egg whites, egg, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 375 degrees F. Spray a large cookie sheet with non-stick spray.
2
In a large bowl, with a mixer set on low speed, beat corn-oil spread and brown sugar until blended. Increase speed to high; beat until well combined, about 3 minutes. At low speed, add egg whites, egg, and vanilla; beat until smooth.
3
With spoon, stir in flour, oats, raisins, baking powder, and salt until combined.
4
Drop dough by heaping tablespoons, about 2 inches apart, on cookie sheet. Flatten dough into 3-inch circles. Bake cookies 16-18 minutes or until golden brown. With a pancake turner, remove cookies to wire racks to cool for 15 minutes. Store cookies in tightly covered container.
629
kcal
Calories
10
g
Fat
116
g
Carbs
20
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 10 ingredients. The key ingredients include: 1/2 cup corn oil spread, 1 cup packed brown sugar, 2 egg whites, 1 egg, and more.
Yes, Oatmeal Raisin Cookies Ii 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.
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