Calorie Control Council | Recipes: Oatmeal Raisin Cookies

Cookies Oatmeal Raisin Cookies

This healthy makeover of an old favorite
comes in two delicious versions.

1-1/2 cups quick-cooking oats	1/2 cup reduced-calorie stick margarine
3/4 cup all-purpose flour	1/3 cup light brown sugar, packed to measure
1/2 tsp. ground cinnamon	4 packets (or 1-1/4 tsp. bulk) Sweet ‘N Low®
1/2 tsp. baking powder	2 egg whites
1/4 tsp. ground ginger	1 tsp. vanilla extract
1/8 tsp. salt	1/3 cup raisins

Yield: 3 dozen cookies (18 servings)

Preheat oven to 375°F.

In medium bowl, combine the oats, flour, cinnamon, baking powder, ginger, and salt; set aside.

In a large bowl, mix the margarine, sugar, Sweet ‘N Low®, egg whites, and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins.

Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack.

Per serving (2 cookies): 95 calories, 2g protein, 15g carbohydrates, 3g fat, 1g saturated fat, 0mg cholesterol, 85mg sodium. DIABETIC FOOD EXCHANGES: 1 starch/bread exchange, 1/2 fat exchange.

This recipe represents a 20 percent reduction in calories per serving from a traditional Oatmeal Raisin Cookie recipe.

Oatmeal Chocolate Chip Cookies

Prepare the cookie dough as directed for Oatmeal Raisin Cookies except: Omit the cinnamon and ginger, increase the vanilla extract to 1-1/2 tsp., and use 1/3 cup mini semisweet chocolate chips instead of raisins.

Yield: 3 dozen cookies (18 servings)

Per serving (2 cookies): 100 calories, 2g protein, 15g carbohydrate, 4g fat, 1g saturated fat, 0mg cholesterol, 85mg sodium. DIABETIC FOOD EXCHANGES: 1 starch/bread exchange, 1/2 fat exchange.

This recipe represents a 30 percent reduction in calories per serving from a traditional Oatmeal Chocolate Chip Cookie recipe.

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