Chewy Oatmeal Raisin Cookies

From EatingWell: March/April 1994 — Subscribe Now!

Full of oats, nuts and raisins, these chewy oatmeal raisin cookies can be enjoyed any day of the week.

READER'S COMMENT:

"These cookies are great! My husband and children love them! Great texture and flavor! Would highly recommend! "

About 4 dozen cookies

Active Time: 30 minutes

Total Time: 1 hour

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

3 cups rolled oats
1/3 cup chopped walnuts, or pecans
1 cup raisins
1 cup water
1 1/2 cups sugar
1/2 cup apple butter
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Preparation

Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat with cooking spray.
Spread rolled oats and nuts on an ungreased baking sheet and toast until lightly browned, 5 to 7 minutes; set aside.
Combine raisins with water in a small saucepan. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid, and set aside.
Beat sugar, apple butter, eggs, oil and vanilla in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well.
Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until lightly browned, 8 to 10 minutes. Transfer cookies to racks and let cool.

Nutrition

Per cookie: 103 calories; 2 g fat (0 g sat, 1 g mono); 9 mg cholesterol; 19 g carbohydrates; 2 g protein; 1 g fiber; 42 mg sodium; 62 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1/2 fat