At only about 55 calories per cookie, these Oatmeal-Raisin Cookies are healthy enough for seconds and thirds, but tasty enough that your kids will even love them!! This recipe came originally from Cooks.com, however I made some changes to lower the calorie and fat levels per cookie by about half.
Ingredients:
1 Cup Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
3/4 Cup Splenda Brown Sugar Blend, Firmly Packed
1 1/2 Cups Quaker Oats
1 Banana, Mashed (about 1/2 Cup)
1 Large Egg
2 Tablespoons Water
1 Tablespoon Molasses
1 Teaspoon Vanilla Extract
1/2 Cup Raisins
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Add the Splenda Brown Sugar Blend and Quaker Oats, mix until well combined. In a separate bowl combine mashed banana, egg, water, molasses, and vanilla. Mix until well combined and add to the dry mixture. Using a large spoon, mix the dry and wet ingredients. This will take a few minutes, but the mixture will combine to a nice thick and moist dough. Fold in the raisins.
Drop dough by tablespoons (or use a small dough scoop) about 2 inches apart onto an ungreased cookie sheet. This dough will not spread - it is a drop cookie and grows some, but does not really spread out into a flat cookie, however they are soft and chewy!! Bake at 350 degrees for 13-15 minutes. Cool cookies on a wire rack.
Yield: 3 dozen cookies (plus maybe a few more)
1 comment:
WOHHOW! April, what a great blog you've been writing! I love it! It's pretty, and it's so well organized, and the topic is wonderfully narrow and specific. Kudos!
Post a Comment