Prep 15 mins
Cook 15 mins
This is my absolute favorite homemade cookie in the whole world! When I make a batch, I have to hide them, give part of them away, and basically lock them in the cabinet. They just don't last. I got so tired of not being able to eat the regular ones from the Elves in the magic tree, so I adapted a really good recipe. I hope you like them as much as I do.
- Preheat the oven to 325 degrees.
- Mix the flour with the cinnamon.
- Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
- Stir in oats and raisins.
- Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
- Bake until golden brown, 10-12 minutes. Cool on wire racks.
Hi REdneck Epicurian: My DH is also a diabetic, so i am always on the lookout for diabetic friendly desserts. I have made these cookies several times. I have modified them for our preferences and to make them a little healthier. I am not a fan of splenda, so I don't use it. I use a product called WheyLow. This is a sugar alternative developed by a biochemist whose wife is diabetic. The difference between the two is that WheyLow is a milk based sugar that is not chemically derived. It performs exactly like sugar (i have even made hard candy with it:-) ) baked goods brown beautifully, for example. It has about 75% fewer carbs and Calories than regular sugar and 75% lower glycemic index. Can find WheyLow with that spelling on internet. Available in a wide variety of sugars just as regular sugar is, even maple! Secondly, I use Smart Balance in- stead of butter. Lots of Omega3s and virtually the same flavor as butter. works in almost everything the same as butter (no so good for shortbread). These are 2 ways to make these even healthier than they already are. Thanks for the recipe Judy in WA
These are great cookies! When cooking, because my oven cooks hotter then normal, I baked mine a little bit less then the suggested time. Also I added baking soda since I didn't have self-rising flour.
For a low-sugar cookie these are great. As other reviewers I used 1 1/2 teaspoons baking soda because I didn't have self-rising flour, I also doubled the cinnamon and left out the white Splenda. I added some chopped nuts. I made these cookies for my daughters in-laws because they are diabetic. They really enjoy the cookies. It is true regular oatmeal raisin cookies are better, but these truly are not bad.