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Old-Fashioned Oatmeal-Raisin Cookies Recipe |
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Apple butter, which has no fat, helps keep these cookies moist. Because they are low in fat, they don't store well; they taste best the same day they are bake. But you can freeze the batter in a a freezer zip-top bag for up to a month (or refrigerate it up to a week). Just defrost in the refrigerator, scoop out the batter, and bake as directed. if you divide the batter into halves (enough for twelve cookies) or quarters, then freeze or refrigerate, you can even have freshly bakes, portion-controlled cookies at a moment's notice!
Ingredients: 2 cups regular oats, uncooked 1/3 cup stock margarine (or butter) softened, 1/2 cup sugar 1/2 cup firmly packed light brown sugar 1/2 cup egg substitute or 1 egg and 2 whites, beaten 3 tablespoons apple butter 1 teaspoon vanilla extract 1 1.2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup lightly crushed oat bran flake cereal (such as Quaker Toasted Oats) 1/2 cup raisins
Method: Preheat oven to 350o. Spread oats in a single layer in a jelly-roll pan; bake for 15 minutes or until toasted, stirring occasionally.
Cream margarine, gradually add sugars, beating at medium speed of an electric mixer until light and fluffy. Add egg substitute, apple butter, and vanilla; beat well.
Stir together flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture, and mix well. Stir in oats, cereal, and raisins.
Drop level tablespoonful of dough 2 inches apart onto baking sheets coated with cooking spray. Bake fore 12 to 14 minutes. Remove from baking sheets, and let cool completely on wire racks.
Note: For larger cookies, drop 2 level tablespoonful of dough 2 inches apart onto baking sheets coated with cooking spray. Bake for 12 to 15 minutes.
Per Serving: 130 Calories, 3 g Fat (0 g Saturated), 0 mg Cholesterol, 160 mg Sodium,3 g Protein, 23 g Carbohydrates |
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