Oatmeal-Raisin Cookies

Oatmeal-Raisin Cookies

These oatmeal-raisin cookies are packed with flavor and have only 2 grams of fat per cookie. They’ll keep in an airtight container up to 1 week or in the freezer for up to 1 month.

Number of Servings: 20
Serving Size: 2 cookies


all-purpose flour - 1 cup
baking powder - 1/2 tsp
baking soda - 1/2 tsp
cinnamon - 3/4 tsp
salt - 1/4 tsp
stick margarine - 5 tbsp
granulated sugar - 1/4 cup
firmly packed light brown sugar - 1/4 cup
egg - 1
low-fat (1%) milk - 1/4 cup
pure vanilla extract - 1 tsp
quick-cooking oats - 2 1/4 cups
seedless raisins - 1/3 cup

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.

  2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

  3. In a medium bowl, with an electric mixer on medium speed, beat the margarine until creamy, 2 minutes. Gradually blend in the sugars. Add the egg and continue beating until smooth, 1 minute. Beat in the milk and vanilla until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. Stir in the oats and raisins.

  4. Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, about 7-9 minutes. With a spatula, remove the cookies to a rack and cool completely.

Exchanges Per Serving

1 Carbohydrate
1 Fat

Nutrition Information

Amount per serving
Calories 115
Calories from Fat 34
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 11 mg
Sodium 109 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 7 g
Protein 3 g

B-man :wink: