Homemade Oatmeal Raisin Cookies

Prep Time:45 Mins | Total Time:45 Mins | Makes:About 42 Cookies

For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts.

3/4 cup (175 mL) sugar

1/4 cup (50 mL) firmly packed brown sugar

1/2 cup (125 mL) margarine or butter, softened

1/2 tsp (2 mL) vanilla

1 egg

3/4 cup (175 mL) all-purpose flour

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) cinnamon

1/4 tsp (1 mL) salt

1 1/2 cups (375 mL) quick-cooking rolled oats

1/2 cup (125 mL) raisins

1/2 cup (125 mL) chopped nuts

Heat oven to 375ºF. Spray baking sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed baking sheets.
Bake at 375ºF. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from baking sheets.

Ingredient Substitutions: Use old-fashioned rolled oats instead of quick-cooking rolled oats.
Ingredient Substitutions: Instead of raisins, use your favourite dried fruit. Try dried apricots, blueberries, cherries, cranberries, chopped dates or figs, or mixed fruit bits.
Storage Tip : Oatmeal cookies freeze well. Transfer the cooled cookies to airtight containers and freeze them for up to six months. For grab-and-go desserts and snacks, freeze two or three cookies each in resealable plastic freezer storage bags.

1 Serving (1 Cookie): Calories 70; ( Calories from Fat 25 ); Total Fat 3g ( Saturated Fat 1g ) ; Cholesterol 5mg; Sodium 55mg; Total Carbohydrate 10g ( Dietary Fiber 0g , Sugars 6g ); Protein 1g