Whole-Wheat Oatmeal Cookies
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
margarine
|
|
| ⅓ | cup |
sugar
granulated |
|
| ⅓ | cup |
brown sugar, dark
packed |
*
|
| 1 | each |
eggs
large |
|
| ⅔ | cup |
all-purpose flour
|
|
| ⅓ | cup |
whole-wheat flour
|
|
| 1 | cup |
oats, quick cooking
uncooked |
|
| ⅓ | cup |
raisins, seedless
|
|
| ⅓ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
margarine
|
|
| 79 | ml |
sugar
granulated |
|
| 79 | ml |
brown sugar, dark
packed |
*
|
| 1 | each |
eggs
large |
|
| 158 | ml |
all-purpose flour
|
|
| 79 | ml |
whole-wheat flour
|
|
| 237 | ml |
oats, quick cooking
uncooked |
|
| 79 | ml |
raisins, seedless
|
|
| 79 | ml |
walnuts
chopped |
|
Directions
Peheat oven to 325℉ (160℃).
Lightly grease two cookie sheets.
In large bowl, combine all ingredients, except raisins and nuts, with 2 tablespoons water.
With electric mixer or wooden spoon, beat until blended.
Stir in raisins and nuts.
Drop dough by heaping teaspoonfuls 1½ inches apart onto prepared cookie sheets.
Bake 18 to 20 minutes or until edges are lightly browned.
Remove to wire rack to cool.
