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48

Skinny Oatmeal-Raisin Cookies

Prep 1 hr 20 min
Total 1 hr 20 min
Servings 36

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 11, 2016

Ingredients

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

egg whites

teaspoons vanilla

cups Gold Medal™ whole wheat flour

1 1/2

teaspoons ground cinnamon

teaspoon baking soda

1/2

teaspoon salt

cups old-fashioned oats

cup raisins

1/3

cup chopped pecans or walnuts, toasted

Steps

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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.

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.