Low-Fat, High Fiber Oatmeal Raisin Cookies
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I adapted Quaker Oatmeal's "Vanishing Oatmeal Raisen Cookies" recipe to lower the fat and increase the fiber (and my husband didn't even notice!) For less sugar and even lower fat, I sometimes substitute Splenda for the granulated sugar and EnerG egg substitue for the eggs.
- Ready In:
- 23mins
- Serves:
- Yields:
- Units:
7
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ingredients
- 1⁄4 cup butter, softened
- 1⁄4 cup canola oil or 1/4 cup vegetable oil
- 1 cup brown sugar (firmly packed)
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1 cup whole wheat flour
- 3 cups quick oats
- 1 cup raisins
directions
- Preheat oven to 375.
- Beat together butter, oil, and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add baking soda, cinnamon, salt, and flour; beat well.
- Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
- Drop by rounded tablespoonfuls onto ungreased baking sheet.
- Bake for 8 minutes.
- Cool for 1 - 2 minutes on baking sheet, then move to wire rack.
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RECIPE MADE WITH LOVE BY
@XelaG
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@XelaG
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"I adapted Quaker Oatmeal's "Vanishing Oatmeal Raisen Cookies" recipe to lower the fat and increase the fiber (and my husband didn't even notice!) For less sugar and even lower fat, I sometimes substitute Splenda for the granulated sugar and EnerG egg substitue for the eggs."
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Can anyone tell me how many grams of fiber these cookies have. Well per cookie. I was going to add some chopped walnuts to the recipe and use applesauce as another person said they did. I was going to make them larger size than the recipe says. So they would be comparable to a Fiber One bar. To be eaten for or with breakfast. Then wondered what else to add to bring up the amount of fiber in the cookies.Replies 1
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These are very good, soft and chewy. I did make a couple substitutions though. To cut down on the fat and sugar, I substituted applesauce for the oil, and Splenda for the granulated sugar. I also used unsalted butter to cut down on the sodium. I made them with a small 2 tablespoon ice cream scoop and yielded 28 cookies. So, for 28 cookies, I reduced the calorie count from 142 each to 113 each. The fat content would be reduced by 17.14 mg per cookie (when making 28 cookies). Also, for those watching their sodium content, for 28 cookies, the sodium equals out to 94.28 mg. each.Reply
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These are very good, soft and chewy. I did make a couple substitutions though. To cut down on the fat and sugar, I substituted applesauce for the oil, and Splenda for the granulated sugar. I also used unsalted butter to cut down on the sodium. I made them with a small 2 tablespoon ice cream scoop and yielded 28 cookies. So, for 28 cookies, I reduced the calorie count from 142 each to 113 each. The fat content would be reduced by 17.14 mg per cookie (when making 28 cookies). Also, for those watching their sodium content, for 28 cookies, the sodium equals out to 94.28 mg. each.Reply
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Good taste and chewy - made 1/2 recipe @ 22 cookies with baking time at 10 minutes.1Reply -
5 Star rating for this cookie recipe. Delicious, low fat, and thus a low calorie count. Hubby and I both like this recipe and it has been made twice in the last week. Kids are coming home this week, so have to make another batch :-)<br/><br/>Thanks for posting XelaG.1Reply
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