Serves: 36
1. Heat oven to 375°.
2. Beat all ingredients except oats, flour and raisins in large bowl with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.
*Spreads with at least 65% vegetable oil can be used.
**If using self-rising flour, omit baking soda, baking powder and salt.
NUTRITION FACTS: 1 Cookie: Calories 120 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 10mg Sodium 115mg Carbohydrate 15g (Dietary Fiber 1g) Protein 2g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1 Starch 1 Fat
Lighter Oatmeal-Raisin Cookies: For 3 grams of fat and 95 calories per serving, substitute unsweetened applesauce for the shortening and 1/2 cup fat-free cholesterol-free egg product for the eggs. Increase cinnamon and vanilla to 1 1/2 teaspoons each.
Oatmeal-Raisin Squares: Press dough in ungreased square pan, 8 X 8 X 2 inches. Bake about 25 minutes or until light brown. Cool in pan on wire rack. For squares, cut into 4 rows by 4 rows. 16 squares.
Using Oats
Measuring
Measure oats either by pouring them into a measuring cup or by dipping the measuring cup into the oats container. There are many ways to use oats, including toasting and grinding them. Toasting oats gives them a delicious, slightly nutty, rich flavor and a bit of extra crunch. Ground oats can be used for some of the flour in cookies,
giving the cookies great flavor and a chewy texture.
Toasting
To toast oats, heat oven to 350°. Spread 1 to 2 cups old-fashioned or quick-cooking oats in an ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, or on a large cookie sheet. Toast 15 to 20 minutes, stirring once, until light golden brown. Toasted oats can be used cup for cup in cookie and bar recipes calling for oats. They’re also great sprinkled on ice cream, yogurt and fruit.
Grinding
Place about 1 1/4 cups old-fashioned or quick-cooking oats in your blender or food processor. Cover and blend on medium speed about 1 minute, stopping blender occasionally to stir oats, until they are finely ground. You’ll get about 1 cup of ground oats. Ground oats can be substituted for about one-third of the amount of flour called for in a cookie or bar recipe without causing major changes in the texture.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Oatmeal-Raisin Cookies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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