If you make the batch of 12 cookies and don't trust yourself not to eat the whole lot in one sitting just pop them in the freezer and take them out one at a time when needed.Īlthough raisins are quite high points I think that the extra sweetness that they bring justify the additional points. These Oat Raisin Cookies also freeze really well. One is enough to fill me up and satisfy the cravings nowadays. I really don't think I would be able to eat my way through the whole batch even if I tried. using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies. Next, in a large mixing bowl, beat together the butter with the sugar alternatives until creamy. In a medium bowl, use a whisk to mix together the flour, baking soda, and ground cinnamon. Lastly, fold in the oats and the raisins. Preheat your oven to 350 and prepare your baking sheet (s) for nonstick. They are sweet, buttery and what is more they are filling. Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix. However, every now and again I do really fancy a cookie and these Oat Raisin Cookies just hit the spot. Thankfully my mindset has changed since starting Weight Watchers and I no longer find myself craving packets of biscuits so often. If I ate one biscuit, I would find myself eating the whole packet or at least half the packet. I no longer buy packets of biscuits as they were (one of) my biggest downfalls. Since I started my Weight Watchers journey I have tried to be sensible and not eat too many snacks between meals. They freeze very well if you want them out of temptations way! They are 3 SmartPoints per cookie on the WW Purple plan.Īs well as being a tasty and very satisfying low point treat, they are also easy to make. This prevents them from sticking together.These Oat Raisin Cookies are 4 Smart Points per portion on Weight Watchers Blue, Green and Freestyle plans. If freezing, lay them out on a baking sheet to freeze individually first, then transfer to a zip-lock bag or container. You can also freeze them for longer storage. Storing: These cookies can be stored in an airtight container at room temperature for up to a week.If you choose to make them thicker or thinner, it may affect baking time, so keep an eye on them. Cookie Size: The recipe makes cookies that are roughly ⅓ inch thick.This will make them plumper and juicier in your cookies. Raisin Tip: If your raisins are a bit dry or hard, consider soaking them in warm water for about 10 minutes, then drain and pat dry.If you opt for old-fashioned rolled oats, you'll get a chewier texture. Drop rounded teaspoons of the dough onto a baking sheet. Mix the brown sugar, applesauce, eggs, margarine, and vanilla in another bowl. Oat Choice: The recipe calls for quick oats which will give a softer texture. Combine the flour, cinnamon, baking powder, baking soda, and salt in one bowl.Both are excellent choices, but depending on what you choose, there might be a slight difference in taste. Sugar Choices: Coconut sugar tends to have a caramel-like flavor, whereas cane sugar is more neutral.If you choose to use applesauce or a regular egg instead, the texture of your cookies might vary slightly.
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