Recipe 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.
Top Review by 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.
- 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 cup golden raisins or 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 See How It's Made
- 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.