Avalon's Oatmeal-Raisin Cookies | Midwest Living

Avalon's Oatmeal-Raisin Cookies

Avalon's Oatmeal-Raisin Cookies

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  • Yield: 40 cookies
  • Prep 25 mins
  • Bake 12 mins per batch
  • Cool 1 mins

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Avalon International Breads in Detroit sells these drop cookies.


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 cups organic rolled oats or rolled oats
  • 1 cup raisins


  1. In a large mixing bowl, beat butter with electric mixer 30 seconds. Add sugars and baking soda; beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with mixer. Stir in any remaining flour with a wooden spoon. Stir in oats and raisins.
  2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 350 degrees oven about 12 minutes, or until edges are golden. Cool 1 minute, then transfer to wire racks.


  • Test Kitchen option: Prepare as above, except substitute 1 cup snipped dried tart cherries, semisweet chocolate pieces or chopped nuts for the 1 cup raisins.

Nutrition Facts

(Avalon's Oatmeal-Raisin Cookies)

cal. (kcal) 127, pro. (g) 2, carb. (g) 19, Fat, total (g) 5, chol. (mg) 22, fiber (g) 1, sodium (mg) 69

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