Oatmeal Cookies with Dried Plums

     I used to eat Oatmeal cookies like this all the time at the church I went to. Since then, I have loved them and implemented the oatmeal...

     I used to eat Oatmeal cookies like this all the time at the church I went to. Since then, I have loved them and implemented the oatmeal cookies into my diet occasionally as a snack. However, when I started adding various fruits to the mix, I found myself eating the oatmeal cookies more. From that point on, the world of oatmeal cookies expanded for me and now I cannot eat a regular oatmeal cookie. Oatmeal cookies to me; are a creative food that I am always changing up in some way or another. Whether it be with nuts, fruits or even sometimes vegetables (Be careful with veggies) oatmeal cookies will always be my go to creative snack.

If you have your own special oatmeal cookie recipe or even regular cookie recipe; feel free to comment it in the comment section!

Prep Time: 25 minutes
Baking Time: 8-10 minutes
per cookie sheet
Yield: 24 cookies
Nonstick cooking spray
1⁄3 cup trans-fat-free 67%
vegetable oil butter
spread, softened
¼ cup packed Splenda®
Brown Sugar Blend
3 tablespoons granulated
white sugar
1 egg
1 tablespoon grated
orange peel
2 tablespoons fresh
orange juice
1 teaspoon vanilla extract
½ cup plus 1 teaspoon
all-purpose flour
½ cup whole-wheat flour
½ teaspoon baking soda
¼ teaspoon ground
2⁄3 cup quick-cooking
rolled oats
2⁄3 cup coarsely chopped
pitted dried plums

1. Preheat oven to 350° F. Very lightly coat cookie sheets with nonstick spray; set aside.

2. Beat butter spread, brown sugar blend and granulated sugar in large bowl with electric mixer on medium until combined. Beat in egg, orange peel and juice and vanilla until combined. Reduce speed to low; add ½ cup all-purpose flour, wholewheat flour, baking soda and cinnamon; mix just until combined.

3. Stir in oats using wooden spoon. Toss chopped dried plums with remaining 1 teaspoon all-purpose flour; stir into dough. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake for 8 to 10 minutes or until lightly browned around edges. Transfer to a wire rack and cool completely.

Per Serving (1 cookie):
calories: 70; 20 calories from fat
total fat: 2.5 g; 0.5 g saturated fat, 0 g trans fat
cholesterol: 10 mg; sodium: 50 mg
total carbohydrates: 12 g; fiber: 1 g; sugars: 5 g
protein: 1 g; vitamins: vitamin A (4% DV), vitamin C
(2% DV); minerals: calcium (0% DV), iron (2% DV)
exchanges: 0.5 starch, 0.5 fat
DiabeticLow-sugar Recipe
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