Oatmeal Raisin Cookies

Oatmeal Raisin Cookies - Beth Warren the BakerSo I have been trying to adjust various recipes to suit various tastes, medical conditions, food preferences etc. for family et al.

Marc Thomas was diagnosed as diabetic last year and so I’ve tried to do some low or non sugar stuff. My sister is a vegan and my niece a vegetarian so I take that into consideration at times.  And my daughter is lactose intolerant (which means she TRIES not to eat it as it’s not great for her but still sometimes does….)  ANYWAY, I’ve been making these cookies for years and they are scrumptious.  Needless to say, the full fat omnivore version is the tastiest (IN MY OPINION) however, they are very good with substitutions… Ingredients:

  • 1 cup butter (you can also use margarine or butter flavoured shortening or half and half)
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar (re: sugar.  I subbed 1/2 cup brown sugar, 1/2 cup sucralose and 1/2 cup unsweetened apple sauce recently and MTG loved them… however, the sucralose does not like him, so going to tweak this some more next time…)
  • 2 eggs (again… do egg substitutions if you wish)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (I’ve not tried gluten free, but would imagine it would work all right!)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice (I KIND OF measure.  I use a combo of cinnamon, pumpkin pie spice or allspice or cloves.. I like some spice so I some extra…)
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup raisins (Thompson raisins work best. Plus I do not like golden raisins as well…)

**You could also try using chocolate chips instead of raisins and omitting the spice (maybe just keep the cinnamon… however, I like raisins in oatmeal best..)


Preheat oven to 350°F (175 degrees C).

Cream together the butter, sugars, eggs, and vanilla until smooth in a large bowl (no kidding.  I was going to just do it on the counter…)

Add the flour, baking soda, spices and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 8- 10  minutes until golden. Do not overbake. Cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.  They also freeze well.


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