Soft Chewy Oatmeal Cookie

[Guest guest]

I was wondering if you could sub the 'corn syrup' with maple syrup?

 

Thanks,

 

Celeste~

 

 

Jennifer Hall [ladyevelyn]

Wednesday, April 19, 2000 11:51 AM

EFDA34

Soft Chewy Oatmeal Cookie

 

 

Here is a cookie recipe that I thought I'd share. On the 123recipe list

someone asked for a low fat chocolate chip cookie ( ie no butter in it) I

figured this one sounds good just substitute chocolate chips for the raisins

and it will be a 3 point ( large cookie )Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

SOFT CHEWY OATMEAL COOKIES (p.173)

 

Recipe By : The 99% Fat-Free Cookbook-Barry Bluestein & Kevin Morrissey

Serving Size : 14 Preparation Time :0:00

Categories : 2 Point Cookies

Desserts Done By Dotties Calculator

Low-Fat The 99% Fat-Free Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

Preheat oven to 350F degrees. 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.

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

- - - - - - - - - - - - - - - - - -

 

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

 

 

 

 

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[Guest guest]

Here is a cookie recipe that I thought I'd share. On the 123recipe list someone

asked for a low fat chocolate chip cookie ( ie no butter in it) I figured this

one sounds good just substitute chocolate chips for the raisins and it will be a

3 point ( large cookie )Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

SOFT CHEWY OATMEAL COOKIES (p.173)

 

Recipe By : The 99% Fat-Free Cookbook-Barry Bluestein & Kevin Morrissey

Serving Size : 14 Preparation Time :0:00

Categories : 2 Point Cookies

Desserts Done By Dotties Calculator

Low-Fat The 99% Fat-Free Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

Preheat oven to 350F degrees. 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.

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

- - - - - - - - - - - - - - - - - -

 

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

[Guest guest]

At 11:42 AM 19/04/00 -0700, you wrote:

>I was wondering if you could sub the 'corn syrup' with maple syrup?

>

>Thanks,

>

>Celeste~

 

I don't see a problem doing that

 

 

HAVE A GREAT DAY!!!!!

 

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

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