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Soft Chewy Oatmeal Cookies

Recipe By : The 99% Fat-Free Cookbook-Barry Bluestein & Kevin Morrissey (p.173)

2.34 Points Per Cookie

 

1 1/2 cups rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsweetened applesauce -- natural preffered

1/2 cup dark brown sugar -- firmly packed

1/4 cup light corn syrup

1 large egg white -- beat

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

1 cup seedless raisins

 

r Preheat oven to 350F. Put the oats, flour, baking soda, baking powder, and salt into a bowl, mix thoroughly, and set aside. In a large mixing bowl, combine the applesauce, brown sugar, and cornsyrup. Mix until sugar is completely dissolved. Stir in the beatedn egg white, then vanilla extract. Add cinnamon and the rolled oat mixture. Stir well. Fold in the raisins. With a 1/4 cup measure, scoop level measures of dough onto an ungreased cookie sheet. leaving 2 inches of space between each. Bake for 15 minutes, until edges turn golden brown. Remove the cookie sheet from the oven and cool for about 1 minute, then transfer cookies to a rack and cool for 10 to 15 minutes longer.\

Makes 14 ( 3 1/2 inch) cookies

Author's Note: We created this fat-free goodie in response to a challenge set down by our literary agent, Susan Ramer, who was demanding standards for "the perfect oatmeal cookie". It wasn't easy but susan said we succeeded.

NOTES : Per cookie: 130.1 cal, 0.7g (4.7%) fat, 1.6g fibre, 147mg sodium, 29.3g carbs, 2.9g protien

Per cookie: 2.34 points

Shared by: Jenn