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Nutrition Facts
Serving Size 68 g
(Approx. 24 Servings)
Amount Per Serving
Calories 260 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 160 mg 7%
Total Carbohydrate 42 g 14%
Dietary Fiber 2 g 8%
Sugars 25 g
Protein 3 g
Vitamin A 6% • Iron 6%
Vitamin C 0% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Toasted Oatmeal Raisin Cookies

Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Serves
24  People

Ingredients

Recipe makes 24 Servings

3 cup(s) H-E-B Old Fashioned Oats, do not use quick cook oats for this recipe
8 Oz Plugra European Style Unsalted Butter, softened at room temperature
1 1/2 cup(s) brown sugar, packed
1/2 cup(s) real maple syrup
2 Tsp vanilla extract
1 Tsp kosher salt, if using iodized table salt use 1/2 tsp
2 large eggs
2 cup(s) all purpose flour, plus 2 tablespoons
1 Tsp baking soda
1 Tsp baking powder
2 cup(s) golden raisins
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Instructions

1
Preheat oven to 350°F.
2
On a sheet pan lined with parchment paper, evenly spread out oats.
3
Bake 10 to 15 minutes or until oats are fragrant and slightly toasted in color. Allow to cool completely, 15 minutes is usually about perfect.
4
In a stand mixer with a paddle attachment, add butter, brown sugar, maple syrup, vanilla extract and salt. Cream together on medium speed until fluffy and sugar is well incorporated, about 8 to 10 minutes.
5
Add eggs one at a time and mix well to incorporate, scraping down sides of bowl as needed.
6
In a small bowl, mix together flour, baking soda and baking powder. While mixer is running, gradually add flour to butter mixture until batter is smooth.
7
Add toasted oats and raisins and just mix long enough so everything is well combined.
8
Using a 1 to 1.5 ounce scoop, evenly place 12 to 14 scoops of dough onto a sheet pan lined with parchment paper.
9
Bake 15 to 20 minutes or until just set and starting to slightly darken. Remove from oven and cool before transferring to a plate.
10
Bake additional cookies in batches as needed.
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