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Light And Healthy Oatmeal Cookies: How To Make Fantastic Oatmeal Cookies
Reduced Fat Oatmeal Cookies Makes 24
I think these are the best light recipe I've discovered for oatmeal cookies! I found this recipe in the wonderful cookbook I would review as definitely The Best Light Recipe by cooks.com. However, I changed my recipe up a bit in that I like using dried cranberries as I love the flavor of oatmeal and cranberry mixed. Also, you can substitute walnuts for half of the cranberries for an even greater flavor mix! These are great freezer cookies and are still chewy when thawed.
NOTE: In order for the cookies to bake properly, it is important to cook 1 tray at a time!
- Cal 90
- Fat 2.5 g
- Sat fat 1.5 g
- Cholesterol 15 mg
- Carb 16 g
- Protein 1 g
- Fiber 1 g
- Sodium 30 mg
- 1 cup old-fashioned rolled oats (quick oats may be substituted)
- 3/4 cup (3-3/4 ounces) unbleached all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 1 large egg (or 1/4 cup egg substitute)
- 1 tablespoon vanilla extract
- 1 cup packed (7 ounces) dark brown sugar (or light brown sugar)
- 1/2 cup dried cranberries (raisins or dried cherries may be substituted) or 1/4 cup cranberries 1/4 cup walnuts mixed
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Whisk oats, flour, cinnamon, baking soda and salt together in medium bowl; set aside.
- In large bowl, whisk butter, egg and vanilla together.
- Stir in the brown sugar until smooth, smearing any remaining clumps of sugar against the side of the bowl with rubber spatula.
- Stir in the oat mixture and raisins (or substitute) until thoroughly combined.
- Working with a level tablespoon of dough each time, roll the dough into 1-inch balls. (If the dough is too soft to roll, refrigerate it until firm)
- Place the balls on the prepared baking sheets spacing them about 2-1/2 inches apart (12 cookies on each baking sheet)
- Bake the cookies, 1 tray at a time until the edges are light golden and centers are just set (11-13 minutes), rotating the tray halfway through baking. (Do not overbake)
- Cool cookies on the baking sheets for 5 minutes, then serve warm or transfer to wire rack and cool completely.
- Bake the second tray while the first tray cools.
- Many recipes call for fruit puree (applesauce, banana, etc) which as a fat substitute makes for a different textured cookie
- Egg whites produce no flavor in oatmeal cookies and can give a dry cakey crumb
- Light cream cheese makes a cookie that is thin and crispy and sometimes will give an artificial aftertaste.
- Parchment paper can be found in the grocery section with aluminum foil and reduces calories - you do not have to use grease or sprays of any kind - it is virtually nonstick.
- These cookies are excellent to freeze. I like to always have a batch (or 2) on hand!
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