- Total Time
Small oatmeal raisin cookies with a big granola taste. They’re loaded with fiber and rank high on the hunger-busting scale.
uncooked rolled oats1 ½ cup(s)
whole-grain wheat flour¾ cup(s)
baking powder½ tsp
table salt¼ tsp
ground cinnamon½ tsp
regular butter½ cup(s), softened
packed brown sugar½ cup(s)
vanilla extract1 tsp
raisins1 cup(s), chopped
- Preheat oven to 350ºF
- In a medium bowl, combine oats, flour, baking powder, salt and cinnamon; set aside. Using an electric mixer, cream butter and both sugars until incorporated. Add egg and vanilla; mix thoroughly. Add oat mixture and mix until just combined; fold in raisins.
- Drop rounded teaspoons of batter onto 2 ungreased cookie sheets, about 1-inch apart each. Bake for 9 to 10 minutes for chewy cookies or 11 to 12 minutes for crispy cookies. Remove from oven and let cookies rest on cookie sheets for about 2 minutes; remove cookies to a wire rack to cool completely. Yields 1 cookie per serving.