Honey Oatmeal-Raisin Cookies

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
30 cookies
Level:
Easy

Ingredients
  • Cooking spray
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup canola oil
  • 1/2 cup honey
  • 1 large egg
  • 1/4 cup smooth unsalted almond butter
  • 1/2 teaspoon vanilla extract
  • 1/4 cup nonfat dry milk
  • 1 cup whole-wheat pastry flour (or 1/2 cup each all-purpose and whole-wheat flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 3/4 cups rolled oats
  • 1/2 cup raisins
  • Photograph by Andrew Mccaul
Directions
  • Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.

  • In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.

  • Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.

  • Per cookie: Calories 100; Fat 5 g (Saturated 1 g); Cholesterol 10 mg; Sodium 45 mg; Carbohydrate 13 g; Fiber 1 g; Protein 2 g


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