Oatmeal Raisin Cookie

Oatmeal Raisin Cookies
Keep these crisp-yet-chewy cookies on hand for an after school treat.

Servings: Makes 3 dozen cookies
Preparation time: 15 minutes
Bake time: 10-12 minutes

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup SPLENDA® Sugar Blend for Baking
1 tablespoon molasses
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups old-fashioned oats, uncooked
1 cup raisins
PREHEAT oven to 350ºF.

STIR together flour, soda, and cinnamon. Set aside.

BEAT butter and SPLENDA® Sugar Blend for Baking at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.

STIR in oats and raisins.

DROP dough by rounded tablespoons onto lightly greased baking sheets.

BAKE 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Serving Size: 1 cookie
Exchanges per Serving: 1 Starch, 1 fat
Total Calories:  130
Calories from Fat:  50
Total Fat:  6g
Saturated Fat:   3.5g
Cholesterol:  25mg
Sodium:  90mg
Total Carbohydrate:  18g
Dietary Fiber:  0g
Sugars:  8g
Protien:  2g
This recipe, when compared to a traditional recipe, has a 14% reduction in calories, a 24% reduction in carbohydrates and a 39% reduction in sugars!


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