My Dad requested Oatmeal Raisin cookies for his father's day gift. Since his diabetes diagnosis he's been pretty good about avoiding sweets, but I wanted to see if I could tweak these a little to make them a little more diabetic friendly. They were a big hit, and I'll be trying them again and replacing the brown sugar with the Brown Sugar blend put out by Splenda. Big thanks to Miss Ellie for sharing the recipe and to Debbie for recommending it to me!
* Exported from MasterCook *
The Best Chewy Oatmeal Raisin Cookie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 sticks butter
1 c. dark brown sugar -- (only had light)
1 c. white sugar -- (I used Splenda)
2 large eggs
2 tsp. vanilla
3 c. oatmeal -- (I used quick oats)
1 1/2 cups raisins -- *see Note
1/2 c. chopped pecans -- if desired (I omitted)
Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. Now add the oats and raisins; stir to incorporate.
Fill cookie scoop with dough. Press against side of bowl, pulling up to level dough. Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
*soak in boiling water for a couple of minutes, drain and let cool before adding to the cookie dough
"Miss Ellie, TOH"
Saturday, October 12, 2013
Miss Ellie's Best Chewy Oatmeal Raisin Cookies
(originally made 6/13/2008)