Prep 15 mins
Cook 25 mins
These are really good low-fat cookies. They have a good consistency and flavor. I have made them so many times and my family loves them.
- 1⁄4 cup margarine, softened
- 3⁄4 cup sugar
- 1⁄4 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 3⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup oats, uncooked
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger (optional)
- cinnamon, to roll cookies in
- sugar, to roll cookies in
- Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until well blended.
- Add molasses, egg and vanilla; beat well.
- Combine flour and next 5 ingredients in a medium bowl, stirring mixture well.
- Gradually add flour mixture to creamed mixture, mixing well to combine.
- Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray.
- Bake at 350 for 12-13 minutes or until very lightly browned.
- Cool slightly on cookie sheets.
- Remove from cookie sheets and cool completely on wire racks.
Wow, these cookies are sensational! They're crunchy on the outside but soft and chewy on the inside. I was on a quest for a delicious low fat cookie, and I've found it. The only change I made was to use egg beaters in place of the eggs. Thanks for this great and healthy recipe!
I made these with 1/2 cup splenda and 1/4 cup sugar. I found them a little harder than I would have liked. Baked for 12 min. and got 27 cookies. Used a small cookie scoop. I think next time I will bake them for less time. Good taste.
These are very yummy for a low-fat cookie. I had the same problem as some others with the dough not sticking together, but I ended up just squishing it together with my hands and they came out good! =)