Butter Rum Oatmeal Cookies

Butter Rum Oatmeal Cookies

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From: Diabetic Living Magazine

These soft, egg-free cookies make a delightful snack or dessert-especially with a glass of cold milk.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • Butter-flavor cooking spray
  • 6 tablespoons reduced-fat stick margarine
  • ½ cup packed brown sugar (see Tip)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 1 tablespoon light-color corn syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • ¼ teaspoon rum flavoring
  • 1 cup all-purpose flour
  • ¾ cup rolled oats
  • ¼ cup raisins


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Lightly coat two baking sheets with cooking spray; set aside. In a medium bowl, combine margarine, brown sugar, cinnamon and baking soda; beat with an electric mixer on medium speed until combined. Stir in corn syrup, vanilla, butter flavoring and rum flavoring.
  2. Using a wooden spoon, stir flour into margarine mixture. Stir in oats and raisins. Drop dough by rounded teaspoons, 2 inches apart, on prepared pans.
  3. Bake for 8 to 10 minutes or until lightly browned around edges. Transfer cookies to wire racks; cool.
  • Tip: We do not recommend sugar substitutes for this recipe.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 67 calories; 1 g fat(0 g sat); 0 g fiber; 12 g carbohydrates; 1 g protein; 15 mcg folate; 0 mg cholesterol; 6 g sugars; 125 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 1 mg iron; 36 mg sodium; 43 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

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