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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
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Oatmeal-Raisin Cookies

Source: The Joslin Diabetes Healthy Carbohydrate Cookbook by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center

These are chewy cookies - not too sweet, with a pleasing texture for young children.

Rating:
Prep Time:	15 minutes
Cook Time:	12 minutes
Difficulty:	Easy

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	90.6

Total Carbs	15.2 g

Dietary Fiber	1.1 g

Sugars	4.8 g

Total Fat	2.5 g

Saturated Fat	0.5 g

Unsaturated Fat	0.7 g

Potassium	32.0 mg

Protein	2.1 g

Sodium	77.0 mg

Dietary Exchanges 2.5 Fat, 0.2 Fruits, 0.0 Meat, 0.0 Milk, 0.1 Other Carbs, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup white all purpose flour 0.5
0 1/2 tsp baking soda 0.25
0 1/4 tsp ground cinnamon 0.125
0.125 tsp salt 0.3333
0.3333 each reduced fat margarine (80%) 0.25
0 1/4 cup brown sugar substitute, granulated 3.0
3 tbsp packed brown sugar 2.0
2 oz Sugar, white, granulated, packet 1.0
1 each Eggs, large, raw 3.0
3 tbsp fat free milk 0.5
0 1/2 tsp vanilla extract 1.5
1 1/2 cup old fashioned rolled oats 0.5
0 1/2 cup Raisins, unsulfured

Directions

Preheat the oven to 350°F.
Line a large baking sheet with parchment paper.
On a waxed piece of paper, sift together the flour, baking soda, cinnamon and salt. Set aside.
Using an electric mixer on medium speed, cream the margarine, bbrown sugar substitute, brown sugar and granulated sugar until light and fluffy. Add the 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 the oats and raisins. Bake until golden brown, about 10 to 12 minutes.
Drop by rounded teaspoonfuls onto the prepared baking sheet at least 2 inches apart.
Transfer the cookies to wire racks to cool.