1 bottle (237 mL) Chocolate 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.

Enjoy as dessert or afternoon snack.