Oatmeal Fruit Cookies (Low Fat)

From: Chef #1122582

On Jan 10, 2009

Excellent recipe, although I did alter a few of the ingredients: Used a whole egg, added 3/4 tsp. baking powder, and used sweet butter. Chose not to add cranberries. Outstanding texture and flavor. My husband was (still is) thrilled. Thank you.

From: Annacia

On Jan 26, 2008

Yummy cookies. First let me say that I used 1/4 cup of Splenda brown sugar and 1/4 cup of Splenda regular. For me that was almost on the verge of being too sweet with the sweetness from the raisins. I too found the dough to be to dry even though I used 1/4 cup of egg white (equal to a whole egg), I added more egg white- didn't measure- just poured a bit in, I'd say close to another 1/4 cup. I don't have quick oats so used 3/4 cup of old fashioned oats. The nuts were added to mine. The end result is a soft centered wonderful cookie that nobody would even know has been cut in fat and sugar. Kudos toni for a real keeper!

From: mickie49

On Mar 28, 2006

Toni--these are really good! Made them today for DH, who is a diabetic and loves oatmeal cookies--his rating was a definite 5*! I used all Splenda blend brown sugar---3/8 of a cup--turned out wonderful. I love that litle bite of the ginger-really adds to the cookie!

From: Chef #262503

On Aug 16, 2006

Very good cookies!! I almost ate them all! I had to add 1/2 cup of chocolate chips for my husband (instead of the fruit). I love the crunchy ones the most! I used 3 tablespoons of Smart Balance and 4 tablespoons of Smart Balance Light. (along the 1/4 cup of Splenda Brown Sugar and 1/4 cup regular Brown Sugar. I will make them again!