Raisin Oaties

Raisin Oaties

At 65 calories per cookie, you’re going to love this sweet treat!

1 cup whole grain quick oats

1¼ cup all-purpose flour

1 tsp. cinnamon

½ tsp. baking soda

1/8 tsp. salt

3 egg whites

½ cup brown sugar, firmly packed

¼ cup granulated sugar

¼ cup butter flavored Crisco (or butter)

1 tsp. vanilla

1/3 cup pear preserves (or apple sauce)

1 cup raisins

Preheat oven to 325º

Combine flour, oats, cinnamon, baking soda and salt in medium bowl and set aside. Whip egg whites until frothy; add sugars, butter and vanilla.  Stir in preserves and add flour mixture and stir well. Fold in raisins. Drop by tablespoon on lightly greased cookie sheet. Bake 10-12 minutes and immediately remove to cool on wire racks.

Yield: 3 dozen plus 2

© Crackerberries 2014

Oatmeal Raisin Cookies

1 cup butter flavored Crisco

1½ cup packed brown sugar

2 tsp vanilla extract

2 eggs

2 tsp baking soda

2½ cups flour

2 cups rolled oats

1 cup coconut

1 cup raisins

Preheat oven 375º.

Cream the Crisco and brown sugar together in large mixing bowl until fluffy.  Add vanilla and eggs one at a time, mixing well after each.  Mix in flour and baking soda until well blended.  Add oats, coconut and raisins. 

Drop by scoops on ungreased cookie sheet two inches apart.  Bake 375º 10-12 minutes.  Remove from cookie sheet immediately and cool on wire racks.  Yield 5 dozen.

© Crackerberries 2011

Raisin Oatmeal Cookies

¾ cup butter flavored Crisco
1 cup packed brown sugar
½ cup sugar
1 tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
¼ tsp ground cloves
2 eggs
1 tsp vanilla
1½ cups flour
2 cups rolled oats
1 cup raisins



Preheat oven 375º. Combine Crisco and sugars in large mixing bowl and beat until creamy; add eggs and vanilla and mix well. In a medium bowl combine flour, baking soda, baking powder, cinnamon and cloves and stir to combine; gradually add to creamed mixture. Stir in rolled oats and raisins.

Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until edges are lightly browned. Remove from oven, cool on cookie sheet 1 minute then transfer to wire racks and cool completely.

These are good with a big scoop of vanilla ice cream tucked between two cookies. Mmmmm, good!


© Crackerberries 2009