Triple-Oat Oatmeal Raisin Cookies
Three kinds of oatmeal make these cookies nice and chewy. Walnuts and raisins add texture and nutrients.
Makes: 48Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy
- 1⁄2 cup quick-cooking oatmeal
- 1⁄2 cup rolled oats
- 1⁄2 cup butter
- 1⁄4 cup oil
- 1 cup brown sugar
- 1⁄2 cup granulated sugar
- 2 Tbsp. honey
- 2 large eggs
- 1 cup cooked oatmeal
- 2 cups all-purpose flour
- 1 1⁄2 tsp. baking soda
- 1⁄2 cup chopped walnuts
- 1 cup raisins
- Preheat oven to 350°F. Spread the quick cooking oatmeal and rolled oats evenly on a baking sheet and bake 5 to 10 minutes, stirring frequently, until oatmeal is fragrant and light golden brown around the edges. Remove from cookie sheet and cool.
- In a small bowl, whisk together flour and baking soda. In a large bowl, combine butter, oil, brown sugar, and granulated sugar and beat until smooth. Stir in honey, eggs, and cooked oatmeal, and mix well. Stir in flour mixture. Then stir in toasted oatmeal, walnuts, and raisins, and mix well.
- Grease 2 baking sheets with non-stick cooking spray. Drop by teaspoons onto prepared baking sheets. Bake 10 to 13 minutes or until cookies are set and golden brown around the edges. Cool on pans for 3 minutes, then remove to wire racks to cool. Store covered at room temperature.