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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.

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
1/2 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 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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1 cup  white all purpose flour
0 1/2 tsp  baking soda
0 1/4 tsp  ground cinnamon
0.125 tsp  salt
0.3333 each  reduced fat margarine (80%)
0 1/4 cup  brown sugar substitute, granulated
3 tbsp  packed brown sugar
2 oz  Sugar, white, granulated, packet
1 each  Eggs, large, raw
3 tbsp  fat free milk
0 1/2 tsp  vanilla extract
1 1/2 cup  old fashioned rolled oats
0 1/2 cup  Raisins, unsulfured
  1. Preheat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. On a waxed piece of paper, sift together the flour, baking soda, cinnamon and salt. Set aside.
  4. 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.
  5. Gradually add the flour mixture, 1/4 cup at a time, beating after each addition.
  6. By hand, stir in the oats and raisins. Bake until golden brown, about 10 to 12 minutes.
  7. Drop by rounded teaspoonfuls onto the prepared baking sheet at least 2 inches apart.
  8. Transfer the cookies to wire racks to cool.

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