Cameron’s Best Oatmeal Raisin Cookies

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5 star Avg. rating 5 from 12 votes.

Recipe Information

Recipe Created By: mom2camfox


3/4 cup stick margarine
1/2 cup sugar
1 cup packed dark brown sugar
1/2 cup milk OR milk substitute
1/2 tsp baking powder
1/2 tsp salt
1 cup raisins
1/2 tsp cinnamon
3 cups quick cooking oats
1 cup flour


Preheat oven to 350 °F will cook 15 minutes.

Melt butter in bowl, add sugars and milk and beat with electric mixer until mixed. Add all other ingredients and beat well. Place heaping tablespoons 2″ apart on ungreased cookie sheet. Bake 15 minutes. Let cool 5 minutes before removing from cookie sheet so they have time to set.



May substitute soy/rice milk and “safe” margarine for your needs (didn’t work with Fleishman’s light tub variety).
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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