Chewy oatmeal cookies studded with plump raisins and warm vanilla, baked until golden at the edges and soft in the middle. The classic lunchbox cookie that never goes out of style.
Ingredients
- ¼ cup butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- ½ cup egg substitute (or 2 eggs)
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ tsp baking soda
- ⅛ tsp salt
- 1½ cups quick-cooking oats, uncooked
- ½ cup raisins
- Vegetable cooking spray
Instructions
Preheat oven to 350°F. Lightly coat baking sheets with cooking spray.
In a large bowl, beat butter at medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until light and fluffy.
Add egg substitute and vanilla. Mix well.
In a separate bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to butter mixture, mixing until just combined.
Stir in oats and raisins until evenly distributed. Drop dough by rounded teaspoonfuls onto prepared baking sheets.
Bake for 10–12 minutes, or until lightly browned. Remove cookies to wire racks and allow to cool completely.