Prep 8 mins
Cook 8 mins
Wow these are good for being low-fat! Sometimes to make them even healthier, I replace half the flour with whole wheat flour, and I use 1/4 cup honey to replace half of the light corn syrup. These do not spread out at all. They are wonderful things to pop in your mouth when you want something sweet. This is a variation from Tribole's "Healthy Desserts"
- 3 cups quick oats
- 1 cup flour
- 2 teaspoons cinnamon
- 1⁄2 teaspoon baking soda
- 3⁄4 cup packed light brown sugar
- 1⁄2 cup light corn syrup
- 3 large egg whites, lightly beaten
- 1 teaspoon maple extract
- 1⁄3 cup toasted chopped pecans
- 3⁄4 cup butterscotch chips
- Spray baking sheets.
- Combine oats, flour, cinnamon and baking soda.
- Blend brown sugar, corn syrup, egg whites and maple extract.
- Combine egg mixture with oat mix.
- Stir in pecans and butterscotch chips.
- Bake 8-10 minutes at 350°F.
We thought these were just ok. Kind of bland tasting. They had a nice texture the first day, but after that they just got rock hard (stored in a ziplock freezer bag). I flattened them before cooking.
Just made these today. For a fat-free cookie they have a nice taste and texture. However, I used semi-sweet chocolate chips and omitted the pecans. I didn't have corn syrup or brown sugar, so I used a combo of white sugar and honey, and added about 1/2 cup of water to thin out the batter. Make sure to flatten the cookie on the sheet. They won't spread.
These are excellent! I've made them twice...the second time was by popular demand. Thanks for posting the recipe!!