Cinnamon-Raisin Oatmeal Cookies
Active Time: 25 minutes Total Time: 50 minutes- 1 cup white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup raisins
Whisk flour, baking powder, cinnamon, and salt in a medium bowl.
Whisk sugar, butter, egg, and vanilla in a large bowl. Add flour mixture, oats, and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.
Bake until golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.
To make ahead: Store airtight at room temperature for up to three days.
Tip: People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Recipe nutrition per serving: 91 Calories, Total Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Carbohydrates: 15 g, Fiber: 1 g, Total Sugars: 8 g, Added Sugars: 6 g, Protein: 2 g, Sodium: 74 mg, Potassium: 55 mg, Iron: 1 mg, Folate: 3 mcg, Calcium: 23 mg, Vitamin A: 100 IU, Vitamin C: 0 mg.
