Oatmeal Raisin Cookies IX Recipe

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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.

—GRAPESWHIZ

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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.

—vmalone

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224 Ratings

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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.

—JulieE

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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!

—wannabebaker

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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.

—MSULLY9901

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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

—Cal Schroeck

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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.

—LOVINOVEN

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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!

—Nmb3

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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.

Nutritional Information

Oatmeal Raisin Cookies IX

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 104
Calories from Fat: 48

% Daily Value *
Total Fat 5.4g 8 %
Saturated Fat 0.5g 2 %
Cholesterol 9mg 3 %
Sodium 42mg 2 %
Potassium 46mg 1 %
Total Carbohydrates 12.9g 4 %
Dietary Fiber 0.8g 3 %
Protein 1.5g 3 %
** Sugars 4.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 1 %
Iron 5 %
** Thiamin 7 %
Niacin 4 %
Vitamin B6 1 %
Magnesium 4 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.