Low-Fat Oatmeal Cookies

Total Time
30mins
Prep 15 mins
Cook 15 mins

This is an adopted recipe. I haven't made it yet, but I will soon and will then update it with any necessary changes.

Ingredients Nutrition

Directions

  1. Mix together all ingredients.
  2. Stir in rasins and nuts.
  3. Drop tbsp on a baking sheet.
  4. Bake at 350 for 10 to 15 minute Let cool.

Reviews

(1)
Most Helpful

I couldn't decide how to rate this recipe, so I am opting to just add my comments without assigning a star rating. I ended up with decent cookies, but I did have to do some tinkering. Although I was tempted to sub honey for the corn syrup, I didn't want to make many changes since this recipe appears to be an untested one. The only changes I had intended to make were to sub white whole-wheat flour for 1 cup of the all-purpose and sub craisins for the raisins. Relative to the rest of the ingredients, a cup of egg substitute (the equivalent of about 4 eggs) and 1/2 cup of corn syrup seemed like a lot, but I have little experience with low-fat cookies, so I thought I could be wrong. The resulting mixture after combining all of the ingredients (except for the craisins and nuts) was more like a batter you could pour than a drop cookie dough. Perhaps I wasn't paying attention and made an error, but I ended up having to add about 1 1/2 cups additional flour to get anything close to what I would consider cookie dough. (In retrospect, I wished I had used additional oats to make up part of the difference, rather than all flour--they needed more oats to suit me.) I then added the craisins and nuts (pecans), used a cookie scoop to drop on parchment-lined pans, and baked in a convection oven at 325F for about 12 minutes. The cookies (I ended up with 4 1/2 dozen) were a little cake-like, but had a nice "chew" and good flavor. I'd be interested in trying this recipe again, maybe cutting the egg substitute and corn syrup in half, adding more oats, and going from there. I would definitely bake them on parchment paper, as the corn syrup made the bottoms sticky. Actually, I found it easier to just let them cool enough to peel off of the paper, rather than trying to slide a spatula under them. Thanks for adopting the recipe. I think that it has potential, but needs a little work.

GaylaJ June 08, 2007

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