24 Serves
105 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
620 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
270 mg / 1,250 mgPotassium
181 mg / 4,700 mgSodium
1252 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
3 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer.
Beat in the eggs and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, then fold in the oatmeal and raisins.
Scoop rounded tablespoons of dough onto the prepared baking sheet and bake for 25 to 30 minutes until golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Japanese
American