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Oatmeal Chocolate Raisin Cookies
Prep Time: 15-20 minutes Bake Time: 10-12 minutes per sheet Makes: 32-35 cookies
Ingredients
- 2 Tbsp. Pompeian Light Tasting Olive Oil
- 1/4 cup Cabot Greek Style Lowfat Vanilla Bean Yogurt
- 1 Large Weis Quality Egg
- 1 cup Weis Quality Brown Sugar, packed
- 1/2 tsp. Weis Quality Salt
- 1 cup White Whole Wheat Flour
- 1 tsp. Weis Quality Baking Powder
- 1 tsp. Weis Quality Ground Cinnamon
- 1-1/3 cups Old-Fashioned Quaker Oats
- 1 cup Nestle Dark Chocolate Raisinets
- 1/2 tsp. Weis Quality Baking Soda
- 1 tsp. Weis Quality Pure Vanilla Extract
Instructions
Preheat oven to 350°F. Cover 2 baking sheets with parchment paper; set aside. In a small bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside. In a large bowl, combine brown sugar, yogurt, olive oil, egg and vanilla. Add flour mixture and stir thoroughly until a dough forms. Stir in oats and Raisinets® . Drop by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake for 10-12 minutes until lightly browned. Transfer gently to cooling rack and cool before storing.
Nutrition Facts per serving:
90 calories; 2.5 g fat; 1 g saturated fat; 0 g trans fat; 5 mg cholesterol; 80 mg sodium; 16 g carbohydrate; 1 g fiber; 11 g sugar.
