Low Fat But Delicious Oatmeal And Raisin Cookies Recipes

VERY LOW FAT, DELICIOUS OATMEAL RAISIN COOKIES

Steps:

• In a medium bowl, combine the raisins, water, egg whites, and molasses.
• Stir until well mixed.
• Add the sugar, brown sugar, and vanilla.
• Stir to combine.
• In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon.
• Mix well.
• Slowly add the flour mixture to the raisin mixture.
• Stir in oats.
• On a baking sheet coated with nonstick cooking spray, drop batter by teaspoonfuls.
• Leave 2 inches between each cookie. They do spread a little bit.
• Bake at 350° for 8-10 minutes or until edges are light golden-brown (I baked mine for 7.5 minutes to keep them very chewy! Yum!).
• Remove cookies from oven when they are done.
• Place cookies on a wire rack to allow them to cool.
• Enjoy without guilt!

LOW FAT OATMEAL RAISIN COOKIES

Steps:

• 1. Note: You'll want to double the recipe. They are thst good.
• 2. heat oven to 375 degree's line baking sheets with parchment paper or spray with oil spray
• 3. Sift flour,baking soda,baking powder,cinnamon,and salt together
• 4. in a separate bowl beat brown sugar,granulated sugar,apple sauce,butter,egg white,and vanilla together.
• 5. Add the flour mixture to the sugar mixture and stir to combine.Mix in the oatmeal,and add raisins,or craisins.
• 6. drop by teaspoonfuls on to sheet. bake at 375 degree's for 8-10 minutes or until browned.
• 7. Note: Drop in 2 teaspoon measurements for a bigger cookie.They will be 100 calories,and only 2 grams of fat per serving. You may also refrigerate the cookie dough for an hour before using. It will hold the doubt together better.

LOW-FAT OATMEAL RAISIN DATE COOKIES

Steps:

• Preheat oven to 350.
• Cream sugars, oil, egg, and vanilla in large mixing bowl.
• Add water and beat on low speed until well mixed.
• Stir in flour, baking soda, and salt.
• Fold in oatmeal, raisins and dates.
• Stir until blended.
• Drop dough by spoonfuls onto a baking sheet sprayed with Pam.
• Flatten slightly with a fork.
• Bake 12 minutes or until golden brown.

LOW FAT/SUGAR OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars together by beating on high speed for 1-2 minutes.
• Add egg and vanilla. Continue beating until incorporated.
• Combine flour, baking soda, cinnamon, cardamom (if using), and salt in separate bowl. While beating previous mixture, slowly add dry ingredients.
• Using a large spoon, stir in oatmeal and raisins (dried fruits).
• Dollop a Tbsp amount of cookie dough on ungreased cookie sheet.
• Bake 10-12 minutes or until center appears to be set (may still look slightly moist in middle).
• Let rest on cookie sheet for 1 minute, then transfer to a cooling wire rack.
• Enjoy!

HEALTHY OATMEAL/RAISIN COOKIES

Steps:

• Mix brown sugar thru vanilla together.
• Add flour, soda, salt, cinnamon, nutmeg.
• Stir in oatmeal, raisins& walnuts.
• Drop on cookie sheets which have been sprayed or I use parchment paper.
• (flatten with fork) Bake in 350 oven for about 10 minutes.
• (I do not like a lot of sugar so by adding raisins you also add a little additional sweetness) Enjoy!

LOW-FAT, HIGH FIBER OATMEAL RAISIN COOKIES

Steps:

• 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.

LOW FAT RAISIN OATMEAL COOKIES (SUNMAID)

Steps:

• Heat oven to 350 degrees.
• Cover two cookie sheets with parchment paper.
• Combine flour, baking powder, cinnamon, baking soda and salt together in a small bowl.
• Combine brown sugar, yogurt, oil, egg and vanilla in a large bowl.
• Add flour mixture to make a blended dough.
• Stir in oats and raisins.
• Drop mixture by rounded teaspoonfuls 2 inches apart on preparted cookie sheets.
• Bake for 10-12 minutes until very lightly browned. Do not overbake.
• Slide cookies from parchment paper onto countertop to cool.