Oatmeal Raisin Cookies Recipe
Three kinds of oatmeal make these cookies nice and chewy. Toasting the uncooked oatmeal adds nice flavor and crunch.
COST PER COOKIE ► 7¢
YIELDS ► 48 cookies
- ½ cup quick-cooking oatmeal
- ½ cup rolled oatmeal
- ½ cup margarine
- ¼ cup oil
- 1 cup brown sugar
- ½ cup sugar
- 2 tablespoons honey
- 2 eggs
- 1 cup leftover Nutty Slow Cooker Oatmeal
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ cup chopped walnuts
- 1 cup chopped raisins
Preheat oven to 350°F.
Place the quick cooking oatmeal and rolled oatmeal on a cookie sheet and bake 5–10 minutes, stirring frequently, until oatmeal is fragrant and light golden brown around the edges. Remove from cookie sheet and cool.
In large bowl, combine margarine, oil, brown sugar, and sugar and beat until smooth.
Stir in honey, eggs, and leftover oatmeal and mix well.
Add flour and baking soda and mix. Then stir in toasted and cooled oatmeal, walnuts, and raisins.
Drop by teaspoons onto greased cookie sheets.
Bake 10–13 minutes or until cookies are set and golden brown around the edges.
Cool on pans for 3 minutes, then remove to wire racks to cool. Store covered at room temperature.
Oatmeal: Quick or Regular?
Regular oatmeal is made from groats, or whole oat kernels, which have been hulled. Quick oatmeal is a more finely cut version. It does make a difference which type you use. The regular oatmeal will be more separate and discrete in cookies, while the quick oatmeal will blend more with the batter.
