Crispy-Chewy Oatmeal Raisin Cookies Recipe - Allrecipes.com
Crispy-Chewy Oatmeal Raisin Cookies Recipe
  • READY IN 27 mins

Crispy-Chewy Oatmeal Raisin Cookies

Recipe by  

"Keep these crisp-yet-chewy cookies on hand for an after school treat."

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Original recipe makes 3 dozen Change Servings

Directions

  1. Preheat oven to 350 degrees F.
  2. Stir together flour, soda, and cinnamon. Set aside.
  3. Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
  4. Stir in oats and raisins.
  5. Drop dough by rounded tablespoons onto lightly greased baking sheets.
  6. Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 12 mins
  • READY IN 27 mins

Footnotes

  • Serving Size: 1 cookie
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2005

Very good recipe - I substituted 1/2c applesauce and 1/2c yogurt for the oil and the recipe was still superb. Very chewey and satisfying low-fat delight.

 
Most Helpful Critical Review
Sep 23, 2006

Sorry, we did not care for these.

 

61 Ratings

Oct 14, 2006

great cookie. newly diagnosed diabetic and love them. I did 3/4 splenda blend white and 1/4 of new splenda brown sugar, extra cinnamon plus nutmeg and cloves!!!! pattymoontan

 
Feb 04, 2006

I always make cookies in 1/2 recipes. because my husband (a diabetic) and I happen to like fresh cookies. So I make enough for just a few days. I found the oats proportions to be fine I used "Silver Palate" Oats which are high quality (afterall, these are adult cookies). My hubby also has high cholesterol so I use a stick of regular "I Can't Believe It's Not Butter" instead. (In any recipe, I just omit any additional salt because, ICBINB unfortunately is pre-salted) I don't bother with the hand blender I just use a wooden spoon and a big bowl and break up the butter as I add more "wet" ingredients to the bowl. Even as I add the flour mixture if I have any leftover chunks of butter I try to flatten them with the wooden spoon on the sides of the bowl as I mix. Next time I'll try to lighten up on the Splenda blend by 1/4c as we found them a bit oversweet. When you have really good quality Oats, you want to taste them and not sugar. The texture was wonderfully chewy inside and slightly crisp outside.

 
Dec 22, 2005

Good cookie, can't tell it's sugar free as with most Splenda recipes. I didn't realize I was out of molasses until I was halfway through the recipe, so in a pinch I used about 1/2 tablespoon maple syrup, and they came out just fine. My first sheet of cookies were a little crumbly, so with the rest I rolled them into balls and flattened them before baking.

 
Jan 03, 2005

Surprisingly good though it doesn't taste like a "real" oatmeal cookie. Lacking a bit on flavor; I think next time I will add more spices like 1/8 tsp each of cardamon and mace, or maybe cloves and allspice. My only other note is I thought 3 cups of oats was too much.

 
Nov 13, 2004

Wonderful cookies, loved them

 
Dec 07, 2007

wow! these were surprisingly good. I couldn't believe they were made with splenda.

 

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Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 76 mg
  • 3%

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

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