LIGHT INSTANT OATMEAL RAISIN COOKIES
This is largely the Betty Crocker recipe, but it replaces the butter and shortening with light butter. My preparation also allows for the use of instant oatmeal packets in place of plain dry oats. Note that flavoring in the packets is crucial: if you're unsure about how the added flavors of the instant oatmeal will work with the rest of the recipe, then follow the instructions for separating the oats from the rest of the contents of the packet.
Provided by Late Night Gourmet
Categories Dessert
Time 41m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- If using good quality instant oatmeal, you may want to use the oatmeal packets in their entirety. If the flavor of the non-oat part of the oatmeal isn't to your liking, then empty each packet and pick out the dried fruit. Then, run the oatmeal through a sieve to separate the oats from the flavoring.
- In a large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with a wooden spoon.
- Stir in oats, flour and raisins.
- If using oatmeal packets in their entirety instead of just the oats, allow the mixture to rest for 10 minutes to allow the dried fruit and other ingredients to fully rehydrate.
- On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
OATMEAL COOKIES LIGHT
Easy oatmeal cookies made with reduced fat substitutions.
Provided by MSGOODBAKE
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 18m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg whites one at a time, then stir in the vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the rolled oats. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 9.9 g, Fat 2.6 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 87.4 mg, Sugar 5.5 g
"LIGHT" CHOCOLATE CHIP OATMEAL COOKIES
These are so I can feel OK with my toddler son eating them. Obviously, you could omit the chocolate chips and they'd be even better... but I didn't want to go crazy. I use "Earth Balance" margarine and "Enjoy Life" chocolate chips because they're dairy-free. I also have substituted 1/2 a cup of the whole wheat flour with garbanzo bean flour.
Provided by cathianne
Categories Drop Cookies
Time 21m
Yield 18 medium-sized cookies, 18-22 serving(s)
Number Of Ingredients 9
Steps:
- Combine margarine, sugar, egg, vanilla and cinnamon. Stir until creamy and smooth. I microwave the margarine for about 30 seconds to soften.
- Add flour and baking powder and stir until completely combined.
- Add oats and then chocolate chips.
- Spoon onto greased cookie sheets with a soup spoon with about an inch between each cookie.
- Bake at 350 F for 11 minutes. I used two sheets in the oven at once, and if you do that, switch the bottom sheet with the top sheet after about 5 minutes and then continue cookie.
- Let cool.
LIGHT OATMEAL RAISIN COOKIES
Make and share this Light Oatmeal Raisin Cookies recipe from Food.com.
Provided by Lightlove
Categories Drop Cookies
Time 45m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease cookie sheets with cooking spray.
- Beat sugar and butter together until blended.
- Add applesauce and egg; beat well.
- Combine flour, oats, soda, cinnamon and salt in small bowl.
- Add flour mixture to sugar/butter mixture; beat until blended.
- Stir in raisins and vanilla.
- Using 3 level tablespoon, drop dough 2- inches apart on prepared cookie sheets.
- Flatten slightly.
- Bake at 350°F for 10-15 minutes.
- Remove from pan; cool.
Nutrition Facts : Calories 167.8, Fat 1.5, SaturatedFat 0.3, Sodium 197.2, Carbohydrate 35.2, Fiber 1.6, Sugar 15.7, Protein 3.6
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