Nutrition per serving may change if servings are adjusted.
1 cup white whole-wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
⅔ cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 large egg
1½ teaspoons vanilla extract
1 cup old-fashioned rolled oats
½ cup raisins
Preheat oven to 350F. Lightly coat a baking sheet with cooking spray.
Whisk flour, baking powder, cinnamon and salt in a medium bowl.
Whisk sugar, butter, egg and vanilla in a large bowl. Add flour mixture, oats and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.
Bake until golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.
To make ahead: Store airtight at room temperature for up to 3 days.
91 calories;3 g fat(2 g sat); 1 g fiber; 14 g carbohydrates; 1 g protein; 3 mcg folate; 15 mg cholesterol; 8 g sugars; 6 g added sugars; 100 IU vitamin A; 0 mg vitamin C; 23 mg calcium; 1 mg iron; 74 mg sodium; 54 mg potassium