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Chewy Oatmeal Raisin Cookie Recipe

Is the cookie jar empty? Is everyone craving something sweet? When there’s Basic Oatmeal Cookie Mix on the pantry shelf, that problem can be quickly taken care of. Shortcut Chewy Oatmeal Raisin Cookies are perfect for filling the cookie jar. These chewy, Old-fashioned cookies aren’t fancy, but they are good and will satisfy everyone’s sweet tooth cravings. They keep well in the cookie jar if they last that long. Since there are minimal ingredients, the dough for these cookies can be mixed in a matter of minutes. Drop cookies are quick, and these cookies are even quicker when a cookie scoop (1” across) is used to drop the dough onto the baking sheets.
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Homemade mixes really save time, and they can be made with organic ingredients, healthier flours, etc. It’s a good idea to keep plenty of Basic Oatmeal Cookie Mix around, since it is versatile and can be used to make hundreds of different cakes, cookies, pies, and crumbles. It’s very quick and easy to make, and can be kept on the pantry shelf for months. While munching on a few chewy oatmeal cookies, be sure to check out the BellaOnline Desserts site for new recipes using this mix that will be posted periodically.
3 dozen cookies


5 cups Basic Oatmeal Cookie Mix
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
2 eggs
1 teaspoon vanilla

1 cup chopped walnut(s)
1 1/2 cups raisins
  1. Mix the oatmeal cookie mix, cinnamon, nutmeg eggs, and vanilla.

  2. Add the walnuts and raisins.

  3. Scoop tablespoonfuls onto parchment lined or greased baking sheets.

  4. Bake at 350° for 12-15 minutes or until lightly browned around the edges.

Amount Per Serving
Calories 140 Calories from Fat 66
Percent Total Calories From: Fat 48% Protein 6% Carb. 46%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 12 mg
Sodium 57 mg
Total Carbohydrate 16 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Vitamin A 0% Vitamin C 1% Calcium 0% Iron 2%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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