Fruited Oatmeal Cookies

Fruited Oatmeal Cookies

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From: Diabetic Living Magazine

Add dried apricots, currants, and chopped walnuts to oatmeal cookies for a delicious treat.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 2 cups rolled oats
  • Nonstick cooking spray
  • ½ cup butter, softened
  • 1½ cups packed brown sugar (see Tips)
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground allspice
  • 1 (6 ounce) container plain lowfat yogurt
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2¼ cups flour
  • ¼ cup snipped dried apricots
  • ¼ cup dried currants
  • ¼ cup chopped walnuts, toasted (see Tips)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Spread oats in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once; set aside. Lightly coat cookie sheet with cooking spray or line with parchment paper; set aside.
  2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and allspice; beat until combined. Beat in yogurt, egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in oats, apricots, currants, walnuts, and any remaining flour. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.
  3. Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer cookies to a wire rack; let cool. To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.
  • Tips: If using a sugar substitute, choose Splenda® Brown Sugar Blend. Follow package directions to use product amount equivalent to 1½ cups brown sugar. Nutrition per Serving with Substitute: same as below, except 90 calories, 13 g carbohydrate, 53 mg sodium.
  • To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 101 calories; 3 g fat(1 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 22 mcg folate; 5 mg cholesterol; 8 g sugars; 118 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 1 mg iron; 55 mg sodium; 73 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ other carbohydrate, ½ starch

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