In tall glasses with straws, serve this fruit smoothie.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup canola oil
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups rolled oats
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 42 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Cookies very tasty. My problem was the batter. It was such a struggle trying to spoon out the cookie batter. Fell apart. I had to use about 3/4 cup additional flour. I added a little bit at a time just to be able to create the ball of cookie dough. I did follow the recipe other than the fact I added about 3/4 cup chopped walnuts. Could this be the reason?
Followed the recipe and taste good and chewy. The trick is after scooping or molding them into balls is to chill in fridge before baking. Also dont flatten them out so that it comes out thick and wont break fall off easily.
An easy to follow recipe with great results
I have made this recipe with one change to it. I used 1/2 cup of softened butter and 1/2 cup of canola oil. This is the best oatmeal cookie of any kind I have made. I have got lots of praises for these cookies. I highly recommend this recipe to everyone! You’ll be happy you did!
This my favorite recipe for oatmeal cookies. Many compliments each time I make them. I usually end up making a batch at least weekly.
Turned out perfectly for me! I used vegetable oil instead of canola, and also replaced 1/2 cup of rolled oats with store-bought hot chocolate mix (cocoa+sugar) and topped the cookie with white chocolate chips. Made this for a birthday party and everyone loved it!!
used whole wheat flour, added 1/2 t of baking powder, no salt, added 1cup of walnuts
These are absolutely delicious and very easy to make! I didn’t have any raisins, but I did have chopped walnuts so I used that. This seems to be a recipe where you can easily add whatever you want, whether it’s other kinds of dried fruit, coconut, nuts, seeds, or chocolate chips.
This is a great recipe! I made adjustments until I made the cookies almost perfect. Mix 2 teaspoons of cinnamon into flour Use 1 teaspoon baking soda stirred into flour Add raisins to flour, to separate the Added 3 eggs to oil and 1 1/2 cups brown sugar. These cookies spread out flatter . Baked 14 minutes. Enjoy!
My family loves these cookies. My husband can’t have dairy (butter) and he was so happy to be able to eat cookies.
Loved it
This is a regularly used recipe in our house. I sometimes add walnuts and if I am out of raisins I use chocolate chips. Always tasty cookies!
As a person that loves to bake and prefers butter in my baking recipes. I was pleasantly surprised at this recipe. The cookies came out perfect and delicious.
Super delicious! I made a few adjustments: coconut oil (instead of canola), raw demerara sugar (instead of packed brown), pumpkin pie spice (instead of just cinnamon and nutmeg). Added chia seeds too which added a really nice crunch. Let them cook for about 15 minutes, added an extra toasted flavor. YUM! I used the allrecipes button to half the recipe, too, and it worked out perfectly.
Tasty and easy to make . I used 1 1/2 cups of dark brown sugar & used chocolate chips instead of raisins . I also added a couple more minutes to the bake time.
I 1/2’d the recipe (didn’t have enough ingredients, really craved oatmeal raisin cookies, & didn’t have enough time to thaw out frozen butter that most recipes call for). To me, it was just ok, prefer butter, but my husband likes them & that’s alright by me.
Really terrific and so easy. The batter does look a big funny but the cookies turned out terrific. I’ll try them with chocolate chips next time.
THE best! I make them at least 1x/month. I add mini chocolate chips often. Love how crunchy the oats are! My granddaughter loves to make them. I make them smaller than larger. They never flatten as the reviews say Thanks Cal for the recipe!
Wonderful! My only complaint was that they fell apart easily but who cares? I was looking for a non-dairy oatmeal cookie, which has the added benefit of being a bit healthier than the typical buttery/non whole grain variety. It’s still a treat but with oats and good fats. The first time they were awesome. A basic tasty oatmeal cookie, fairly classic, even sans butter. The second time I accidentally doubled the salt added dark chocolate chips and took them out a bit early, and and oh my… now they taste decadent! A wonderful slightly healthier without tasting like health food regular old-fashioned oatmeal cookie..
i guess mine were a bit bigger, so I had to bake them for an extra 10-15 minutes- they did seem to collapse in the middle the first time I checked. They tasted better the next day in my opinion – just like granola! Good for a quick healthy breakfast.
Yummy! Great recipe! I love cinnamon so I made sure and put one heaping teaspoon of cinnamon… Also I only put 3 cups of oatmeal and added a half a cup of ground Flaxseed! Did I mention yummy?!!