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Oatmeal, Cinnamon and Raisin Cookies

  • Cooking time10 min
  • Prep time30 min
  • ServingsMakes 80 cookies


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 2 eggs , lightly beaten
  • 1 tsp. vanilla extract
  • 2 cups quick oats
  • 1 cup raisins
Total Fat2.50 g
Saturated Fat0.500 g
Trans Fat0.000 g
Polyunsaturated Fat0.500 g
Monounsaturated Fat1.000 g
Cholesterol5 mg
Sodium55 mg
Total Carbs9.00 g
Dietary Fiber0.0 g
Sugars5.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium5 mg
Iron0.00 mg
Potassium24.000 mg
Omega-30.20 g
Omega-60.40 g


  1. Preheat oven to 350°F (180°C). Combine flours, cinnamon, baking soda and salt in large bowl; set aside.
  2. Beat Becel® sticks with sugars in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in oats and raisins. Drop dough by tablespoonfuls onto ungreased baking sheets.
  3. Bake until edges are golden brown, about 10 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.