all-purpose flour 1 cup ---
baking powder 1/2 tsp ---
baking soda 1/2 tsp ---
cinnamon 3/4 tsp ---
salt 1/4 tsp ---
stick margarine 5 Tbsp ---
granulated sugar 1/4 cup ---
firmly packed light brown sugar 1/4 cup ---
egg 1 ea ---
low-fat (1%) milk 1/4 cup ---
pure vanilla extract 1 tsp ---
quick-cooking oats 2 1/4 cups ---
seedless raisins 1/3 cup ---

Preparation Instructions
1 Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
2 In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3 In a medium bowl, with an electric mixer on medium speed, beat the margarine until creamy, 2 minutes. Gradually blend in the sugars. Add the egg and continue beating until smooth, 1 minute. Beat in the milk and vanilla until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. Stir in the oats and raisins.
4 Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, about 7-9 minutes. With a spatula, remove the cookies to a rack and cool completely.

Amount per serving
20 servings
1 serving = 2 cookies
Calories 115
Calories From Fat 34
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 11 mg
Sodium 109 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 7 g
Protein 3 g

Hi... as I explained in another post, I'm gathering info (and recipes hopefully!) for an aunt and brother-in-law who are diabetics. If this Oatmeal Raisin Cookie recipe is one approved for people with diabetes, am I to assume that... well, let me put it another way. This has both sugar and brown sugar, albeit in small amounts. I would have assumed that wouldn't be a good thing to do... can anyone clarify this before I make the recipe and feed it to my loved ones?

- Des

substitute the egg whites for eggbeaters, the sugar for splenda, the other sugar for a different substitute or honey. I think you can buy diabetic mixes, that sounds like a big business to go into. Don't use the processed sugar, use the substitues and adjust for consistency or dryness.

Thanks, porkrinder. Yes, I think I'd feel better using the substitutions while cooking for diabetic family members for sure.

- Des

can someone repost the receipe with the new version then? it sounds great... but I need the sugar-free version!

all-purpose flour 1 cup ---
baking powder 1/2 tsp ---
baking soda 1/2 tsp ---
cinnamon 3/4 tsp ---
salt 1/4 tsp ---
stick lowfat or low trans fat margarine 5 Tbsp ---
sugar substitute 1/2 cup ---
firmly packed light brown sugar 1/4 cup ---
egg 1 ea --- (eggbeater)
low-fat (1%) milk 1/4 cup ---
pure vanilla extract 1 tsp ---
quick-cooking oats 2 1/4 cups ---
seedless raisins 1/3 cup ---
4 tablesppons honey

Preparation Instructions
1 Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
2 In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3 In a medium bowl, with an electric mixer on medium speed, beat the margarine until creamy, 2 minutes. Gradually blend in the sugars. Add the eggbeater and continue beating until smooth, 1 minute. Beat in the milk and vanilla until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. Stir in the oats and honey and raisins.
4 Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, about 7-9 minutes. With a spatula, remove the cookies to a rack and cool completely.

I would say molasses sub for brown sugar better.

This sounds good... so I'm to assume that molasses is an allowed food for a diabetic's diet? My aunt and bro-in-law are both rather advanced with it, so I'd hate making a really bad error if I'm cooking for them.

- Des