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Healthified Oatmeal-Raisin Cookies

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37% less fat • 33% less sat fat • 25% fewer calories than the original recipe. Nature’s sweetness shines through in a cookie updated with whole wheat flour.

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(24 Ratings)

24 Ratings

5 spoons 12%

4 spoons 21%

3 spoons 38%

2 spoons 21%

1 spoons

Member Reviews (1)

49e78e3d-f7fe-41d4-8943-615417c80518

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PREP TIME
1 Hr 20 Min
TOTAL TIME
1 Hr 20 Min
SERVINGS
36

3/4: cup no-trans-fat 68% vegetable oil spread stick, softened

3/4: cup packed brown sugar

1/2: cup granulated sugar

1/3: cup buttermilk

2: egg whites

2: teaspoons vanilla

2: cups Gold Medal® whole wheat flour

1 1/2: teaspoons ground cinnamon

1: teaspoon baking soda

1/2: teaspoon salt

2: cups old-fashioned oats

1: cup raisins

1/3: cup chopped pecans or walnuts, toasted

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1 Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.
2 On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.
3 Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.

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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

To toast the pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Don't have any buttermilk? To substitute, place 1 teaspoon vinegar in a 1 cup glass measuring cup; add fat-free (skim) milk to measure 1/3 cup. Let stand 5 minutes.

Flattening the cookies slightly helps the cookies bake more evenly.

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Nutrition Information:

1 Serving (1 Cookie)

Calories 120

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 110mg;
Total Carbohydrate 19g

(Dietary Fiber 1g,
Sugars 10g),

Protein 2g;

Percent Daily Value*:

Vitamin A 4.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 4.00%;

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 7/27/2009 10:21:14 AM REPORT ABUSE allison05dehaan said:

Rating:

I tried the substitution for the buttermilk. Surprisingly it worked out great! These cookies turned out moist and delicious. The walnut was a great addition to this cookie. If I were to bake them again, I would add more raisins or some chocolate chips. Overall, they were delicious.

This reply was: Helpful Inspiring