Oatmeal-Raisin Cookie Recipe Part 2

  As promised in Part 1 of this post here is the diabetic recipe for oatmeal raisin cookies. My personal modifications that I sometimes use are in parentheses. Pictures are of my batches cookies.

Uncooked

 OATMEAL RAISIN COOKIES

Canola Cooking Spray or use what you have like I do
1 Cup (140) unbleached flour
1/2 teaspoon (2.5 ml) of baking soda
1/4 teaspoon of (1.25 ml) ground cinnamon ( Sometimes I use a little more)
1/8 teaspoon (0.6ml) of salt
1/ Cup (1 Stick/100 grams) of butter or margarine, at room temperature
3/4 Cup (145 g) light brown sugar (Sometimes I use a little less)
2 Tablespoons (24 g) of granulated (table sugar)
1 large egg
2 Tablespoons (30ml) of 1% milk (I use 2%, but use what you have)
1/2 teaspoon (2.5ml) vanilla extract
1 1/2 Cups (120g) rolled oats
1/2 Cup (52 g) dark raisins ( Better believe that I use more than a 1/2 cup)

1. Preheat oven to 350 deg.F (180 C), Gas Mark 4. Lightly coat a large cookie sheet with cooking spray.
2. Onto a piece of waxed paper or in a medium bowl sift together flour, baking soda, cinnamon and salt. Set aside.
3. Using an electric mixer, cream together the butter and both sugars until light and fluffy. Add egg, milk and vanilla. Beat well. gradually add the flour mixture, 1/4 cup at a time, beating after each addition.
4. By hand, stir in rolled oats and raisins Drop by rounded teaspoonfuls(please I put a heaping or rounded Tablespoon) onto prepared cookie sheet at least 2 inches apart. Bake until golden brown, about 10-12 minutes. Transfer cookies to racks to cool after letting the cookie sheet cool for a minute.

Cooked and no I'm not big on perfection.

On the rack to cool