1/8 c. cooking oil
1 1/2 c. firmly packed brown sugar
3-4 egg whites
2 tbsp. skim milk
2 tsp. vanilla
1 3/4 c. flour
1 c. raisins
3/4 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
2 1/4 c. quick cooking oats
1/4 c. dry oat bran high fiber hot cereal

Heat oven to 350 degrees. Oil baking sheets lightly. Combine oil and brown sugar in a large bowl. Add egg whites, milk and vanilla. Blend well. Combine flour, salt, baking soda and cinnamon. Add to above mixture; mix well. Stir in oats, oat bran and raisins.

Drop by slightly rounded measuring tablespoons onto baking sheets. Bake at 350 degrees for 9-10 minutes or until bottoms are lightly browned. (Tops will not brown.) Cool on baking sheets 2 minutes. Remove to cooling rack.

If you want them super healthy, replace brown sugar or, half of it with a sweetner, good luck

Try these

Oatmeal Raisin Cookies Recipe
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Makes about 18 large chewy oatmeal raisin cookies.
Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
1 1/2 cups raisins
1/2 cup chopped walnuts (optional)
Method

1 Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.

2 Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.

3 Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.

4 Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

5 Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.

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INGREDIENTS

* 3/4 cup butter, softened
* 3/4 cup white sugar
* 3/4 cup packed light brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 2 3/4 cups rolled oats
* 1 cup raisins

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Betty Crocker has some REALLY good mixes in bags that even little kids can make. Cheap too!
I think I get them at Wal-Mart for like 1.50$.
Put as many raisins as you want. Try some butterscotch chips too. YUMMY!!!!

simple recipe for oatmeal raisin cookies?

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