Raisin Nut Cookie
A delightful raisin nut cookie with oats, nuts, and a hint of vanilla, perfect for satisfying sweet cravings and suitable for casual gatherings or homemade treats.
Ingredients
Instructions
- Soak raisins in warm water while mixing other ingredients.
- Cream the margarine, white sugar, brown sugar, and vanilla; add eggs and beat well.
- Sift together flour, soda, and salt.
- Stir the sifted dry ingredients into the creamed mixture.
- Add oats, raisins, and nuts; chill the dough.
- Make rolls about 2 1/2 inches thick.
- Bake at 360°F (182°C) for about 20 minutes.
- Can freeze and bake as needed.
Tips & Substitutions
For a healthier twist, consider replacing half of the margarine with unsweetened applesauce to reduce fat while keeping moisture. You can also use whole wheat flour instead of all-purpose flour for added fiber. If you prefer, substitute any nuts with seeds like sunflower or pumpkin seeds for a nut-free version. Soaking the raisins not only plumps them but also prevents them from absorbing moisture from the dough.
Serving Suggestions
These Raisin Nut Cookies are perfect as a snack or dessert on their own, but they also go well with a glass of milk or a warm cup of tea. For a delightful treat, serve them alongside Aunt Lill'S Overnight Salad for a balanced meal. You can also pair them with a scoop of vanilla ice cream for an indulgent dessert experience.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, pop them in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes to restore their chewy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Nut Cookie contains roughly 3259 calories, with 41g protein, 286g carbohydrates, and 194g fat. It is an excellent source of protein (82% of the Daily Value), iron (70% of the Daily Value), and dietary fiber (65% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular butter instead of margarine?
Yes, you can substitute regular butter for margarine in this recipe. Just keep in mind that butter will give a richer flavor and can slightly change the texture of the cookies, making them a bit denser.
What can I use instead of eggs for a vegan version?
To make these cookies vegan, replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let it sit for 5 minutes). This will help bind the ingredients while maintaining moisture.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will firm up as they cool, so avoid overbaking to ensure a chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).