Low-Fat, High Fiber Oatmeal Raisin Cookies |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 2 |
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I adapted Quaker Oatmeal's Vanishing Oatmeal Raisen Cookies recipe to lower the fat and increase the fiber (and my husband didn't even notice!) For less sugar and even lower fat, I sometimes substitute Splenda for the granulated sugar and EnerG egg substitue for the eggs. Ingredients:
1/4 cup butter, softened |
1/4 cup canola oil or 1/4 cup vegetable oil |
1 cup brown sugar (firmly packed) |
1/2 cup granulated sugar |
2 eggs |
1 teaspoon vanilla |
1 teaspoon baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
1 cup whole wheat flour |
3 cups quick oats |
1 cup raisins |
Directions:
1. Preheat oven to 375.
2. Beat together butter, oil, and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add baking soda, cinnamon, salt, and flour; beat well.
5. Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
6. Drop by rounded tablespoonfuls onto ungreased baking sheet.
7. Bake for 8 minutes.
8. Cool for 1 - 2 minutes on baking sheet, then move to wire rack.
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