Yield: 14 Servings
|⅔ cup||Packed light brown sugar|
|6 tablespoons||Light corn-oil spread|
|¼ cup||Thawed frozen no-cholesterol egg substitute|
|2 teaspoons||Vanilla extract|
|1 cup||All-purpose flour|
|1 cup||Whole-wheat flour|
|½ cup||Wheat germ|
|1½ teaspoon||Baking soda|
|2½ cup||Quick-cooking or old-fashioned oats (uncooked)|
From: "Kathy Klipec Crow" <klipec@...> 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 ⅓ 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.
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