This recipe, which is already light, didn't need too much ajustment. I did though, substitute half of the white flour for whole wheat. It's a simply change that you can't even taste, yet it makes these yummy treats healthier! I also thought they needed some cinnamon for a more savory taste! :)
~Cook Carlson
~Cook Carlson
Yield: 2 dozen (serving size: 1 cookie)
Ingredients
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup regular oats
1/2 cup raisins
Preheat oven to 350°.
Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks.
Nutritional Information
Calories:101 (28% from fat)
Fat:3.1g (sat 1.7g,mono 0.9g,poly 0.2g)
Protein:1.5g
Carbohydrate:17.3g
Fiber:0.6g
Cholesterol:16mg
Iron:0.6mg
Sodium:43mg
Calcium:10mg
Cooking Light, OCTOBER 1999
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