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Nutrition Facts
Serving Size 1 cookies 11g Recipe makes 36 cookies)
Calories 44
Calories from Fat 16		(38%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 30mg		1%
Potassium 19mg		0%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 0.4g	1%
	Sugars 2.0g
Protein 0.7g		1%
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Diabetic Christmas Feast

~Rita~

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Crispy Oatmeal Cookies

Recipe #25353 | 22 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Derf
Apr 16, 2002

Great lunchbox cookies, from Canadian Diabetes Association.

36 cookies (change servings and units)

Ingredients

1/3 cup butter
1/3 cup lightly packed brown sugar
1/4 cup water
1 cup all-purpose flour
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/2 teaspoon baking soda

Directions

1
Cream butter and sugar to gether until light and fluffy.
2
Beat in water.
3
Combine flour, oats, cinnamon and baking soda.
4
STir into creamed mixture.
5
Roll out 1/8 inch thick on a lightly floured surfaace.
6
Cut into 2 1/2 inch circles.
7
Place on lightly greased baking sheet.
8
Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
9
Remove from pan.
10
Do not under cook these cookies, they should be crisp.
11
Cool and store in covered container.
12
They freeze well in a covered container.

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Featured Reviews for This Recipe

From: Baby Kato

On Aug 30, 2007

These lovely little cookies were crispy and crunchy. They had a nice mild flavor and were perfect served with homemade peach ice cream. We also enjoyed them with tea. Thanks for sharing Derf.

2 people found this review helpful

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From: Chef_Vanessa

On Aug 18, 2007

These were horrible coming out the oven... I took them out after 10 min. because I use convection bake, and they tasted disgusting... i decided to put them in the oven again, for another 7 minutes or so... they still tasted pretty bad.... the next day, i decided to try them again, and they are actually pretty good! the reason why i made these was because i wanted oatmeal cookies, but had no eggs. I have made these again... eating them only after they cooled off completely, with raisins... tastes even better! just a suggestion for those who want to make these cookies because they have no eggs, because i know these are from the canadian diabetes association... low sugar... anyways, i give it 1/2 way ratings because they only tasted good the next day!

1 person found this review helpful

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From: Sueie

On Jun 20, 2002

I usually follow a recipe exactly first time around, and I am glad I did, these were terrific. Not too sweet, nice and crunchy. Will be making these on a regular basis.

5 people found this review helpful

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From: Anu

On May 7, 2002

Mmmmmm, Dorothy, these are soooooooooo good! I used salted butter, and was hoping it wouldn't ruin the recipe, but it turned out great! I didn't change a thing, but had to bake for 20 minutes in my notoriously slow oven. A tip: Remove these from the cookie sheet onto the cooling rack quickly. Once they start to cool on the sheet, they tend to get stuck to it, and break when you try to pry them loose My whole family loves these! According to my sister, "The cinnamon did it!"