Skip to Content
Menu

Skinny Oatmeal-Raisin Cookies

  • Save Recipe
  • Prep 1 hr 20 min
  • Total 1 hr 20 min
  • Servings 36
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
By Betty Crocker Kitchens
Updated Mar 11, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

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
  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • tip 2
    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.
  • tip 3
    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.
  • tip 4
    Flattening the cookies slightly helps the cookies bake more evenly.

Nutrition

120 Calories, 4 1/2g Total Fat, 2g Protein, 19g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
120
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
110mg
5%
Potassium
95mg
3%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
6%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved