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).

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
8 mins
cool:
5 mins
total:
33 mins
Servings:
12
Yield:
3 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake in a 350° 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

179 calories; fat 9g; cholesterol 17mg; saturated fat 2g; carbohydrates 23g; mono fat 2g; poly fat 4g; trans fatty acid 0g; insoluble fiber 1g; sugars 12g; protein 3g; vitamin a 94.9IU; vitamin c 0mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0mg; folate 22.2mcg; vitamin b12 0mcg; sodium 55mg; potassium 73mg; calcium 25mg; iron 0.9mg.
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