Oatmeal Raisin Cookies IX Recipe - Allrecipes.com
Oatmeal Raisin Cookies IX Recipe
  • READY IN 45 mins

Oatmeal Raisin Cookies IX

Recipe by  

"This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2003

I was afraid to try this new recipe especially since I dumped in a pricey amount of walnuts and standard and mini chocolate chips, but they came out GREAT! Since I am admittedly a sugar fiend, I found the cookies to be a little less sweet than I would like so I added about 1/2 cup of brown sugar for a total of 1 1/2 cups. The cookies received excellent reviews from the family both before and after the sugar adjustment, though. The exact quote from a grateful taste-tester was, "You outdid yourself this time." Since canola is one of the wiser choices in terms of fats, and walnuts also reside in the relatively benign family of fats alongside canola (let's not mention the chocolate chips I added, though) I recommend this delicious oatmeal cookie to everyone.

 
Most Helpful Critical Review
Apr 18, 2011

This is not to my liking. The cookies flattened out and you had to overcook them for the middle not to be raw. I definately will not use this recipe again.

 
Apr 19, 2007

Wow! Delicious. I've really been cutting back on saturated/trans fats and was so pleased to see a recipe for cookies that had canola oil! I didn't have quite enough brown sugar (but close) and since I am always looking to cut fat in baked goods, I did substitue half of the oil with drained (which is key for using it for baking) unsweetened apple sauce. I really LOVE these cookies. The only problem I have with these cookies, is that it is going to be so hard not to eat too many!!! Thanks.

 
Jul 01, 2007

Really delicious alternative to traditional butter-laden oatmeal cookies. I was worried when I saw how crumbly the batter was (more like sticky wet granola), but I just went with it and they stick together to form soft, chewy cookies. If you bake them until they are almost burnt around the edges, they are nice and crispy on the outside!

 
Nov 21, 2008

Thank you for all the nice comments and suggestions! Sometimes we make them with the extra quarter cup of brown sugar that some have suggested. Sometimes we increase the baking soda to 1 tsp to get a fluffier crispier cookie. (That adds sodium though.) Cal

 
Oct 13, 2004

Very good! To make this low-carb friendly I substituted 1 cup Splenda and 1/4 cup sugar free maple syrup for the brown sugar. I also used whole wheat flour and they still came out great! Baking for 9 min at 350 deg seemed to be just right.

 
Apr 06, 2003

I had been searching for a soft oatmeal raisin cookie for a long time. This is it! I made the cookies a little larger, I got about 36 cookies from the batch. The best part is that they stay soft for days, if they stay around that long. My family and coworkers have enjoyed these very much.

 
Aug 14, 2008

These are so good!!! I try to bake only with canola oil, and am always on the lookout for good recipes for cakes and cookies.I don't think that there are many cookie recipes that call for oil instead of butter or margarine...Anyway, these cookies are fantastic (and for a cookie, kind of healthy...) and I've already made them several times, and will definately continue making them :@)I actually made them without raisins, and they still taste great (I added the 1/4 cup brown sugar that some other reviewers wrote about)My husband and two year old love them, and if they are going to nosh, I'd rather they eat these cookies than something else with bad fats and zero nutritional value. Thanks so much for the recipe :@) Update: I've been making these cookies with 1 1/4 cup LIGHT brown sugar (and no raisins) and (to me) they come out better this way... I make them at least once a week and EVERYONE who eats them asks me for the recipe...try them!

 

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Nutrition

  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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