Light and chewy Oatmeal Cookies!
Sometimes you just gotta have a warm chewy cookie! The recipes for low carb and low fat oatmeal cookies are usually tasteless and soooo dry! Here's a lightened up recipe (from my light cooking "Bible" the America's Test Kitchens Cookbook.) that I was able to take it even lower - without sacrificing taste or texture. They freeze great so I make a double batch and freeze lots so that I don't over indulge and so that so they'll be there the next time I'm needing a little pick-me-up.
Give it a try! I've been baking with Xylitol... yup, switched off the Splenda Blend for Baking! Xylitol tastes and measures exactly like sugar. It's a natural product with lots of hormonal benefits. You can find it at natural food stores. In Denver, I get it at Vitamin Cottage.
Here's my recipe for light, but chewy Oatmeal Cookies:
- 1 cup organic, old-fashioned rolled oats
- 3/4 cup unbleached all-purpose flour
- 1/4 teasp. cinnamon
- 1/4 teasp. baking soda
- 1/4 teasp. salt
- 4 Tablespoons melted Smart Balance Omega Plus
- 2 egg whites
- 1 Tablespoon vanilla extract
- 1 cup Xylitol
- 1/4 cup dried cranberries
- 1/4 cup raisins
In a small bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
In a large bowl, whisk together the eggs, Xylitol, egg whites, Smart Balance and vanilla. Stir until amooth. Then stir in the oat/flour mixture and cranberries and raisins until combined.
Drop by level tablespoons onto a cookie sheet lined with parchment. Cook only 12 cookies at a time for proper "spread."
Bake at 350 degrees 11-13 minutes until the edges are just golden and the centers are barely set (do not overbake!)
Serve them warm - and for the ones that come out of the freexer, the microwave will do the trick to make them warm and chewy again! Pamper yourself with these no guilt, delicious oatmeal cookies... comfort food for me!