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Miss Rosa Lee's Oatmeal Cookies

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Miss Rosa Lee's Oatmeal Cookies

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  • Makes: 12 servings
  • Yield: 3 dozen cookies
  • Prep 20 mins
  • Bake 8 mins
  • Cool 5 mins

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Nothing fancy here; this is the perfectly chewy lunchbox classic, pebbled with walnuts and plump raisins. A combination of vegetable oil and butter ensures a chewy texture and rich flavor. This recipe comes from Patty Pinner's cookbook Sweets (randomhouse.com).

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 2 cups regular rolled oats
  • 1 cup walnuts or pecans, chopped
  • 1 cup raisins (optional)

Directions

  1. In a large mixing bowl, beat oil, butter and brown and white sugars with an electric mixer on medium speed until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla then cinnamon, baking soda, and baking powder; beat until just combined. Add the flour and rolled oats, beating until just combined. Stir in the nuts and raisins, if you like. Drop dough by rounded tablespoonfuls on ungreased baking sheets.
  2. Bake in a 350 degrees oven for 8 to 10 minutes or until golden brown. Cool on sheets for 5 minutes; transfer to wire racks to cool completely.

Nutrition Facts

(Miss Rosa Lee's Oatmeal Cookies)

Servings Per Recipe 12, Fat, total (g) 9, chol. (mg) 17, Potassium (mg) 73, cal. (kcal) 179, pro. (g) 3, vit. A (IU) 95, vit. C (mg) 0, calcium (mg) 25, iron (mg) 1, Thiamin (mg) 0, sugar (g) 12, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, fiber (g) 1, Folate (µg) 22, Cobalamin (Vit. B12) (µg) 0, Monosaturated fat (g) 2, sodium (mg) 55, Polyunsaturated fat (g) 4, sat. fat (g) 2, carb. (g) 23

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