Oatmeal Cookies

Oatmeal Cookies

9 Reviews
From: EatingWell Magazine, September/October 1992

Applesauce rounds out the flavor of this quick, low-fat remake of classic oatmeal cookies.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 1 cup packed brown sugar
  • 3/4 cup unsweetened applesauce
  • 1 large egg white, lightly beaten
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 1 cup raisins
  • 2 cups rolled oats
  • 1 cup sifted cake flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Preparation

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  • Ready In

  1. Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
  2. Whisk together sugar, applesauce, egg white, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together oats, cake flour, whole-wheat flour, baking soda, cinnamon and salt in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until blended.
  3. Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 89 calories; 1 g fat(0 g sat); 1 g fiber; 18 g carbohydrates; 2 g protein; 12 mcg folate; 0 mg cholesterol; 9 g sugars; 2 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 1 mg iron; 71 mg sodium; 76 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 9

April 03, 2014
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By: EatingWell User
Pretty good cookie I like this recipe because 1 it has simple ingredients. My regular oatmeal cookie recipe calls for flax and wheat germ which when I'm out and craving a cookie I'm like shoot! 2 it uses ONE egg white. I love to bake but durn if I'm always an egg short! 3 I used dried cranberries instead of raisins and added mini semi sweet chocolate chips. Yummy! This cookie is chewy. Not bad but it's not crispy and crunchy on the outside. The batter was a little wet so maybe I did something wrong-I didn't sift the flour-wasn't feeling it. So that might have been it. I'll make this recipe again because it was so easy to do and yummy results!
October 28, 2013
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By: EatingWell User
I'm dissapointed the sugar count is not listed.
October 28, 2013
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By: EatingWell User
I'm disappointed the sugar count is not listed.
April 30, 2010
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By: chimera
These are delicious! My cake flour wasn't fresh, so I subbed some all purpose flour instead, and then white whole wheat for the whole wheat. I also used dark chocolate chunks and a few semi sweet chips in place of the raisins (my husband is obsessed with chocolate). I took the advice of the other reviewers and pushed down each cookie with the back of a spoon before baking, so they spread out nicely. Nice and chewy and thick - you'd never know these were made without butter. Instead of baking all three dozen at once, I spoon two dozen of the cookies onto a baking sheet and freeze them (before baking), and once they're frozen just put them in a freezer bag. Bake them from frozen - just add a minute or two to the cooking time. Taste just as good as fresh.
April 26, 2010
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By: EatingWell User
Great cookies will make them again
April 14, 2010
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By: EatingWell User
I make these cookies often and I love them. Because of my allergies I make a few adjustments and they still come out awesome. I use gluten-free baking mix and rice flour instead of the wheat flours and all-purpose flours. I also add in dark chocolate chips, extra pure vanilla extract and shaved coconut for an added taste. I know it adds calories but it also adds healthy fats (poly&mono unsaturated), fiber, antioxidants, and protein. :) When baking I also often substitute butter/milk products for canola oil because of a milk allergy.
February 25, 2010
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By: EatingWell User
I just got done making these. I have been looking all over for a healthy cookie recipe that is actually good. These are really good! I wasn't expecting them to be so soft and moist. I used regular white flour sifted instead of cake flour...I don't know the difference but they still turned out delicious. I also used half a cup of dark chocolate chunks and half a cup pecans instead of raisins. Very yummy!
December 21, 2009
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By: EatingWell User
I made these cookies last night and add them to my traditional cookie platter for Christmas. I was extremely nervous thinking they would be like any other healthy cookie recipe where the cookie come out like "cardboard" in taste. To my surprise these cookies were moist and tasty. My husband who is a picky eater couldn't leave them alone and that's saying a lot. The cookies didn't spread out like I thought they would so I used a glass bottom to shape the cookies. made 3 dozen
October 11, 2009
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By: ni_kitaa
great flavor, just wish the shape turned out better..i like my cookies flat when finished baking, these did not spread out that well