Vanishing Oatmeal Raisin Chocolate Chip Cookies
photo by nanettepacelli
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
36-48 cookies
- Serves:
- 18-24
ingredients
- 1 cup light butter
- 1 cup firmly packed brown sugar
- 1⁄2 cup granulated sugar
- 1⁄2 cup Egg Beaters egg substitute (equals to 2 eggs)
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 3 cups Quaker Oats
- 1 cup raisins
- 1⁄2 cup semi-sweet chocolate chips
directions
- Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; Beat well. Add combined flour, baking soda, cinnemon and salt; mix well. Stir in oats and raisins, mix well. Add chocolate chips and mix together. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. (About 3-4 dozen, depending on size of cookies).
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Nutritional Score per serving (1 cookie):
- 115 calories.
- 4.3 grams fat / 1 gram saturated fat.
- 2.5 grams fiber.
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Reviews
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Substitute Coconut Oil for butter using 3/4 coconut oil and 1/4 cup of butter. Next substitute the sugar for one cup of "Stevia in the Raw" - mix batter and add enough honey to make the batter bind together. Grease a 9x13 pan with coconut oil and pat down the batter so its level. Bake 20 minutes at 350 F. Cool the bars for 15 minutes then cut into small servings.
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Thank you, xRosebuddx! This is a lovely recipe and it came together just as I hoped it would. It's really easy to make and you will usually have ALL of the ingredients on hand, which is always nice. I baked 2+ dozen on my Wilton baking sheets and a dozen on my Farberware insulated cookie sheet. I found that 11 minutes on my Wiltons worked best. I let sit for a few minutes before transferring to cooling racks. The result is a slight crisp to the bottoms with a soft but chewy texture. That's my favorite cookie texture, not cakey. Next time I might add chunkier chocolate or shredded chocolate. This recipe will make a good base if you want to play around with ingredients, like maybe adding some desiccated coconut or chopped walnuts. I added a bit more salt because I like a slightly salty cookie. Now I'm writing this review to keep my hands busy because true to their name, these cookies are vanishing. :-)
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WOW - these were the best oatmeal-raisin-choc-chip cookies I've ever had! Made them with gluten free oats and gluten free flour, and they turned out like a dream. Crisp on the outside, soft on the inside, with an incredible flavour. Thanks so much for posting!<br/>Made for New Kids On The Block Game.
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Tweaks
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Substitute Coconut Oil for butter using 3/4 coconut oil and 1/4 cup of butter. Next substitute the sugar for one cup of "Stevia in the Raw" - mix batter and add enough honey to make the batter bind together. Grease a 9x13 pan with coconut oil and pat down the batter so its level. Bake 20 minutes at 350 F. Cool the bars for 15 minutes then cut into small servings.