Lower Fat Oatmeal Molasses Cookies
"These are really good low-fat cookies. They have a good consistency and flavor. I have made them so many times and my family loves them."
photo by Chris from Kansas
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
25-30 cookies
ingredients
- 1⁄4 cup margarine, softened
- 3⁄4 cup sugar
- 1⁄4 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 3⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup oats, uncooked
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger (optional)
- cinnamon, to roll cookies in
- sugar, to roll cookies in
directions
- Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until well blended.
- Add molasses, egg and vanilla; beat well.
- Combine flour and next 5 ingredients in a medium bowl, stirring mixture well.
- Gradually add flour mixture to creamed mixture, mixing well to combine.
- Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray.
- Bake at 350 for 12-13 minutes or until very lightly browned.
- Cool slightly on cookie sheets.
- Remove from cookie sheets and cool completely on wire racks.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow, these cookies are sensational! They're crunchy on the outside but soft and chewy on the inside. I was on a quest for a delicious low fat cookie, and I've found it. The only change I made was to use egg beaters in place of the eggs. Thanks for this great and healthy recipe! -
I made these with 1/2 cup splenda and 1/4 cup sugar. I found them a little harder than I would have liked. Baked for 12 min. and got 27 cookies. Used a small cookie scoop. I think next time I will bake them for less time. Good taste. -
The dough was too dry to come together, but I added 1/4 cup of unsweetened applesauce, and it made a beautiful dough, and delicious cookies that were moist inside. -
These are very yummy for a low-fat cookie. I had the same problem as some others with the dough not sticking together, but I ended up just squishing it together with my hands and they came out good! =) -
These were fantastic. I made them gluten-free and vegan (subbed silken tofu for egg), but they were not dry. I even got compliments from extended family members who are not used to vegan or gluten-free food. The batter was difficult to stir. I have weak wrists, so I recruited my husband's help. Other than that, they were easy to make. I added 1/4 cup of currants, which was quite nice with the other flavors. I will definitely make this again. The flavor was perfect for Christmas.
see 5 more reviews
RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
