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.
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)
- Preheat oven to 350 deg.F (180 C), Gas Mark 4. Lightly coat a large cookie sheet with cooking spray.
- Onto a piece of waxed paper or in a medium bowl sift together flour, baking soda, cinnamon and salt. Set aside.
- 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.
- 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|