Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:24Yield:24 cookiesJump to Nutrition Facts
Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:24Yield:24 cookies
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:24
Servings:
24
Yield:24 cookies
Yield:
24 cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwhite whole-wheat flour1teaspoonbaking powder1teaspoonground cinnamon½teaspoonsalt⅔cuppacked light brown sugar6tablespoonsunsalted butter, melted1large egg1 ½teaspoonsvanilla extract1cupold-fashioned rolled oats½cupraisins
Cook Mode(Keep screen awake)
Ingredients
1cupwhite whole-wheat flour
1teaspoonbaking powder
1teaspoonground cinnamon
½teaspoonsalt
⅔cuppacked light brown sugar
6tablespoonsunsalted butter, melted
1large egg
1 ½teaspoonsvanilla extract
1cupold-fashioned rolled oats
½cupraisins
DirectionsPreheat oven to 350F. Lightly coat a baking sheet with cooking spray.Whisk flour, baking powder, cinnamon and salt in a medium bowl.Whisk sugar, butter, egg and vanilla in a large bowl. Add flour mixture, oats and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.Bake until golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.TipsTo make ahead: Store airtight at room temperature for up to 3 days.Originally appeared: EatingWell.com, October 2017
Directions
Preheat oven to 350F. Lightly coat a baking sheet with cooking spray.Whisk flour, baking powder, cinnamon and salt in a medium bowl.Whisk sugar, butter, egg and vanilla in a large bowl. Add flour mixture, oats and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.Bake until golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.TipsTo make ahead: Store airtight at room temperature for up to 3 days.
Preheat oven to 350F. Lightly coat a baking sheet with cooking spray.
Whisk flour, baking powder, cinnamon and salt in a medium bowl.
Whisk sugar, butter, egg and vanilla in a large bowl. Add flour mixture, oats and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.
Bake until golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.
Tips
To make ahead: Store airtight at room temperature for up to 3 days.
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)91Calories3gFat15gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
