Oatmeal and Raisin Cookies
Both children and adults will love these crisp, melt-in-the-mouth oatmeal and raisin cookies. They are a wholesome treat, packed with oatmeal and raisins for extra flavour and nutrition. It’s worth making a double batch and freezing some.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time |
| 18cookies | 15minutes | 15minutes |
| Servings | Prep Time |
| 18cookies | 15minutes |
| Cook Time |
| 15minutes |
- 1/3 cup reduced-salt margarine
- 1/2 cup brown sugar firmly packed
- 1 egg beaten
- 1 cup self-raising flour
- 1/2 cup quick oatmeal
- 1 1/3 cups raisins
|
Ingredients
Servings: cookies
Units:
|
- Preheat the oven to 350º (180ºC). Place the margarine and sugar in a bowl and beat with an electric mixer until pale and fluffy. Gradually beat in the egg. Sift over the flour, then add the oatmeal and raisins and fold in with a large metal spoon.
- Drop heaping teaspoonfuls of the mixture onto 3 greased baking sheets, leaving enough space around each spoonful to allow it to spread during baking.
- Bake for 10–15 minutes or until golden-brown. Cool slightly on the baking sheets, then transfer to a wire rack and leave to cool completely. These cookies can be kept in an airtight container for 3–4 days or frozen for 2 months.
Oatmeal and raisin cookies variations: For a warmer flavour, you can sift in 1–1 1⁄2 teaspoons mixed spice, cinnamon or ginger with the flour.
Oatmeal is an excellent source of soluble fibre, which can help to reduce high blood cholesterol levels, thereby reducing the risk of heart disease. Soluble fibre also helps to slow the absorption of carbohydrate into the bloodstream, resulting in a gentler rise and fall in blood sugar levels.
Per serving: 136 calories, 2 g protein, 5 g total fat, 1 g saturated fat, 12 mg cholesterol, 22 g total carbohydrate, 15 g sugars, 1 g fibre, 86 mg sodium
