Detalles de la receta

Crispy Oatmeal-Raisin Cookies

Número de Porciones: 22

Tamaño de la porción: 2 (1 1/2-in) cookies

These are a crispy, chompy version of the American classic. Filled with hearty oats, whole wheat flour, and just enough sugar, they’re a treat you don’t have to feel guilty about.

Nombre: Cantidad:
old-fashioned (not quick cooking) oats 1.50 cups
all-purpose flour 0.50 cup
whole wheat flour 0.50 cup
tsps ground cinnamon 2
baking soda 0.50 tsp
salt 0.25 tsp
67% vegetable oil butter-flavored spread, at room temperature 0.33 cup
granulated sugar 0.25 cup
dark brown sugar 0.50 cup
egg 1 large
vanilla extract 1 tsp
raisins 0.25 cup

Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.


Combine the oats, all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.


Combine the butter-flavored spread, granulated sugar, and brown sugar in a large mixing bowl and beat at medium speed until mixture is fluffy. Beat in the egg and vanilla. Add the oat mixture and beat at low speed until moistened. Stir in raisins.


Drop mounds of dough, 2 level tsps each, 2 in apart on prepared baking sheets. Bake until bottoms of cookies are lightly browned but centers remain soft, 10 to 12 minutes.


Cool cookies on baking sheets on wire racks for 2 minutes. Remove from baking sheets and cool completely on wire racks. The cookies can be covered in an airtight container and stored at room temperature up to 2 days.

Información nutricional (por porción)
Calorías n/a
Calorías de grasa 26
Grasa total 3g
Grasa saturada 1g
Colesterol 10mg
Sodio 83mg
Potasio n/a
Carbohidratos 17g
Fibra dietética 1g
Azúcares 8g
Proteína 2g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio