Recipe by XelaG
I adapted Quaker Oatmeal's "Vanishing Oatmeal Raisen Cookies" recipe to lower the fat and increase the fiber (and my husband didn't even notice!) For less sugar and even lower fat, I sometimes substitute Splenda for the granulated sugar and EnerG egg substitue for the eggs.
Top Review by retiree09
These are very good, soft and chewy. I did make a couple substitutions though. To cut down on the fat and sugar, I substituted applesauce for the oil, and Splenda for the granulated sugar. I also used unsalted butter to cut down on the sodium. I made them with a small 2 tablespoon ice cream scoop and yielded 28 cookies. So, for 28 cookies, I reduced the calorie count from 142 each to 113 each. The fat content would be reduced by 17.14 mg per cookie (when making 28 cookies). Also, for those watching their sodium content, for 28 cookies, the sodium equals out to 94.28 mg. each.
- 1⁄4 cup butter, softened
- 1⁄4 cup canola oil or 1⁄4 cup vegetable oil
- 1 cup brown sugar (firmly packed)
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1 cup whole wheat flour
- 3 cups quick oats
- 1 cup raisins
Directions See How It's Made
- Preheat oven to 375.
- Beat together butter, oil, and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add baking soda, cinnamon, salt, and flour; beat well.
- Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
- Drop by rounded tablespoonfuls onto ungreased baking sheet.
- Bake for 8 minutes.
- Cool for 1 - 2 minutes on baking sheet, then move to wire rack.