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Butter Rum Oatmeal Cookies
Diabetic Living Magazine
“These soft, egg-free cookies make a delightful snack or dessert-especially with a glass of cold milk.”
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
1Preheat 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.
2Using a wooden spoon, stir flour into margarine mixture. Stir in oats and raisins. Drop dough by rounded teaspoons, 2 inches apart, on prepared pans.
3Bake 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.