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Straightforward and tasty, these oatmeal cookies hit the sweet spot.
Preheat oven to 350 degrees. Lightly grease one or more baking sheets.
In medium bowl, mix both flours, cinnamon, nutmeg, baking soda, and ginger. Set aside.
In large bowl with an electric mixer, beat margarine and granulated and brown sugars until light and fluffy. Beat in eggs or Egg Replacer, vanilla and water until blended. Add dry ingredients and beat just until blended. Stir in oats and raisins.
Drop by rounded tablespoonfuls onto prepared baking sheet(s), spacing them about 2 inches apart. Bake until golden, 10 to 15 minutes. Remove to wire racks to cool. Store cookies in an airtight container up to 5 days.
- Calories 77
- Carbohydrate Content 14 g
- Cholesterol Content 18 mg
- Fat Content 3 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 65 mg
- Sugar Content 0 g