Low-Fat Oatmeal Cookies
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
36
ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 cup sugar
- 2⁄3 cup brown sugar
- 1 cup egg substitute
- 1⁄3 cup applesauce
- 1⁄2 cup light corn syrup
- 1 teaspoon vanilla
- 1 3⁄4 cups rolled oats
- 1⁄2 cup raisins
- 1⁄2 cup chopped nuts
directions
- Mix together all ingredients.
- Stir in rasins and nuts.
- Drop tbsp on a baking sheet.
- Bake at 350 for 10 to 15 minute Let cool.
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Reviews
-
I couldn't decide how to rate this recipe, so I am opting to just add my comments without assigning a star rating. I ended up with decent cookies, but I did have to do some tinkering. Although I was tempted to sub honey for the corn syrup, I didn't want to make many changes since this recipe appears to be an untested one. The only changes I had intended to make were to sub white whole-wheat flour for 1 cup of the all-purpose and sub craisins for the raisins. Relative to the rest of the ingredients, a cup of egg substitute (the equivalent of about 4 eggs) and 1/2 cup of corn syrup seemed like a lot, but I have little experience with low-fat cookies, so I thought I could be wrong. The resulting mixture after combining all of the ingredients (except for the craisins and nuts) was more like a batter you could pour than a drop cookie dough. Perhaps I wasn't paying attention and made an error, but I ended up having to add about 1 1/2 cups additional flour to get anything close to what I would consider cookie dough. (In retrospect, I wished I had used additional oats to make up part of the difference, rather than all flour--they needed more oats to suit me.) I then added the craisins and nuts (pecans), used a cookie scoop to drop on parchment-lined pans, and baked in a convection oven at 325F for about 12 minutes. The cookies (I ended up with 4 1/2 dozen) were a little cake-like, but had a nice "chew" and good flavor. I'd be interested in trying this recipe again, maybe cutting the egg substitute and corn syrup in half, adding more oats, and going from there. I would definitely bake them on parchment paper, as the corn syrup made the bottoms sticky. Actually, I found it easier to just let them cool enough to peel off of the paper, rather than trying to slide a spatula under them. Thanks for adopting the recipe. I think that it has potential, but needs a little work.
RECIPE SUBMITTED BY
Roosie
San Francisco, CA