Oatmeal Raisin Cookies
You may substitute shortening for half of the butter in this recipe as long as it is the kind with no trans fat in it. Everyone loves this classic cookie, rich in fiber and nutrition.
INGREDIENTS| SERVES 24; Serving Size 2 cookies
- 1½ cups butter, softened
- 1½ cups brown sugar
- 1 cup sugar
- 2 eggs
- ½ cup water
- 2 teaspoons vanilla
- 6 cups rolled oats, quick-cook
- 2 cups flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 3 cups raisins
Preheat oven to 350°F.
Cream the butter, brown sugar, and sugar with an electric mixer until fluffy.
Add eggs, water, and vanilla and combine well, scraping the sides of the bowl frequently.
Mix the oats, flour, salt, and baking soda together in a bowl. Add it to the butter mixture, stirring well to combine into a smooth dough. Stir in the raisins.
Drop dough in mounds onto a cookie sheet. Press down with a wet palm to flatten them slightly. Bake cookies 12 minutes. Cool on a rack.
Protein: 5.46 grams
Carbohydrates: 53.10 grams
Fiber: 3.15 grams
Fat: 11.41 grams
Sneak oatmeal into brownies, bars, and other rich cookies to scrub the fat, cholesterol, and trans fat out of your arteries and intestines. Cook up some Irish oatmeal for breakfast and then add it to other foods, including cookies.