Oatmeal Fruit Cookies (Low Fat) Recipe #161758
Recently in the mood to make oatmeal cookies and was pleasantly surprised to find a recipe that used reduced fat margarine or butter. Adapted to suit my tastes, this cookie is soft and moist. For a crisper cookie bake at 325 degrees. Just know they won't stay crispy for more than a day, if they last that long.
28 min | 10 min prep
SERVES 24 , 2 dozen
- 6 tablespoons reduced fat margarine or light butter
- 3/4 cup brown sugar (I used 1/4 cup brown sugar Splenda and 1/4 cup brown sugar with very good results)
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup quick-cooking oat
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup golden raisin or raisins or currant
- 1/4 cup dried cranberries, chopped (or use more raisins)
- 1/4 cup chopped walnuts (optional)
- cooking spray
- Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
- Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
- Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
- Stir in by hand the cranberries, raisins and nuts (if using).
- Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
- Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
- Serve or store in an air tight container.
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5 stars