2/3 c Packed light brown sugar
2/3 c Honey
6 tb Light corn-oil spread
1/4 c Thawed frozen no-cholesterol
-egg substitute
2 ts Vanilla extract
1 c All-purpose flour
1 c Whole-wheat flour
1/2 c Wheat germ
1 1/2 ts Baking soda
3/4 ts Salt
2 1/2 c Quick-cooking or
-old-fashioned oats
-(uncooked)
From: “Kathy Klipec Crow” klipec@ee.Princeton.EDU
Date: Mon, 16 Aug 93 15:21:24 EDT
I saw a request for low fat oatmeal cookies a little while back. This
recipe was in a collection of recipes modified for lower fat and
cholesterol levels than in traditional versions found in the March 1993
issue of Good Housekeeping magazine.
1. Preheat oven to 375F. In large bowl, with mixer at medium speed, beat
brown sugar, honey, corn-oil spread, egg substitute and vanilla extract
until smooth. With mixer at low speed, beat in all-purpose flour,
whole-wheat flour, wheat germ, baking soda, and salt until blended. With
spoon, stir in oats.
2. Spray 2 large cookie sheets with nonstick cooking spray. Spoon dough
by level 1/3 cup measures onto cookie sheets, about 3 inches apart. With
floured hands, roll dough into balls.
3. Bake cookies 12 to 15 minutes until golden; remove to wire racks to
cool. Store cookies in tightly covered container. Makes about 14 jumbo-size
cookies. Each cookie: about 250 calories, 5 g fat, 0 mg cholesterol, 245 mg
sodium.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
JUMBO COOKIES!
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
14 Servings