Oatmeal Fruit Cookies (Low Fat)

Submitted by justcallmetoni

"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."

 

• Ready In: 28mins
• Ingredients: 13
• Yields: 2 dozen
• Serves: 24

ingredients

• 6 tablespoons reduced fat margarine or 6 tablespoons 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 oats
• 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 1/4 cup raisins or 1/4 cup currants
• 1⁄4 cup dried cranberries, chopped (or use more raisins)
• 1⁄4 cup chopped walnuts (optional)
• cooking spray

directions

1. Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
2. Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
3. Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
4. Stir in by hand the cranberries, raisins and nuts (if using).
5. 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.
6. 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.
7. Serve or store in an air tight container.

Reviews

[marijon]

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.

 

[Annacia]

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!

 

[Studentchef]

These were really good cookies, and I love the addition of the spices. I didn't have any other fruit so I increased the raisins. Good recipe.

 

[mikey ev]

I halved the recipe and the original batter seemed a little dry so I added 2 TBSP of apple sauce. I baked them for 19 minutes and the texture was perfect. I didn't use enough raisins/fruit but did add some chocolate chips. I liked the ginger taste, fairly prominent, but my girlfriend thought it was a little strong. I'll most likely make these again, thanks!

 

[iantam17]

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!