Oatmeal Cookies Recipe

  • chrono
    • PREP : 1h
    • COOK : 12 to 14 min
  • serving
  • Nutrisionist_Janna
  • Enjoy as dessert or afternoon snack.

    Janna Boloten, RD, Dietitian at Abbott Nutrition

Janna Boloten, RD, Dietitian at Abbott Nutrition


  • 1 bottle (237 mL) Vanilla Glucerna®
  • 750 mL (3 cups) large-flake oats
  • 875 mL (3 ½ cups) all-purpose flour
  • 5 mL (1 tsp) baking powder
  • 5 mL (1 tsp) baking soda
  • 1 mL (¼ tsp) salt
  • 250 mL (1 cup) light butter, softened
  • 250 mL (1 cup) brown sugar
  • 250 mL (1 cup) granulated sugar
  • 5 mL (1 tsp) vanilla extract
  • 10 mL (2 tsp) orange zest
  • 2 eggs
  • 125 mL (½ cup) raisins


  1. In a bowl, blend together the oats, flour, baking powder, baking soda, and salt. Set aside.
  2. Put the butter, brown sugar, and granulated sugar in a blender and blend at medium speed for 2 minutes.
  3. Add the vanilla and orange zest and blend for one minute.
  4. Add the eggs one by one. Scrape the sides of the bowl with a spatula.
  5. With the blender at low speed, add a third of the flour and then a third of the Glucerna®. Repeat twice. Scrape again and then blend at medium speed for one minute.
  6. Add the raisins and blend for 15 seconds at low speed.
  7. Cover with plastic wrap and let sit in the refrigerator for 30 minutes. In the meantime, place a rack in the middle of the oven and preheat to 175°C (350°F).
  8. Cover a cookie sheet with parchment paper.
  9. Using a spoon, drop the equivalent of 30 mL (2 tbsp) of cookie mixture onto the cookie sheet. Do 10 to 12 cookies per sheet.
  10. Bake for 12 to 14 minutes until the cookies are slightly golden brown.
  11. Cool for 2 to 3 minutes on the sheet and then transfer to a rack to cool completely.
  12. Store in an airtight container or freeze as individual servings in airtight bags.


Per serving

Energy134 Cal
Protein3 g
Total fibre1 g
Available net carbohydrate22 g
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