Oatmeal Fruit Cookies (Low Fat) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 8 |
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Recently in the mood to make oatmeal cookies and was pleasantly surprised to find a recipe that used reduced fat margarine or butter. Adapted to suit my tastes, this cookie is soft and moist. For a crisper cookie bake at 325 degrees. Just know they won't stay crispy for more than a day, if they last that long. Ingredients:
6 tablespoons reduced fat margarine or 6 tablespoons light butter |
3/4 cup brown sugar (i used 1/4 cup brown sugar splenda and 1/4 cup brown sugar with very good results) |
1 egg white |
1 teaspoon vanilla extract |
1 cup whole wheat flour |
1 cup quick-cooking oats |
1/2 teaspoon baking soda |
3/4 teaspoon cinnamon |
1/4 teaspoon ground ginger |
1/4 cup golden raisins or 1/4 cup raisins or 1/4 cup currants |
1/4 cup dried cranberries, chopped (or use more raisins) |
1/4 cup chopped walnuts (optional) |
cooking spray |
Directions:
1. Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
2. Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
3. Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
4. Stir in by hand the cranberries, raisins and nuts (if using).
5. Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
6. Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
7. Serve or store in an air tight container.
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