This shortbread recipe originates from Scotland. These are circular cookies with jam between them that are topped with a cherry and a wonderful icing.
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup plain yogurt
- 1 tablespoon fat free butter flavored granules
- ½ cup packed brown sugar
- ½ cup white sugar
- 2 egg whites
- 1 ½ teaspoons vanilla extract
- 1 cup raisins
- 1 ½ cups quick cooking oats
- 1 teaspoon baking soda
Instructions
- Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).
- Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
- Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.
- Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 152 mg |
| Sugars | 17 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
These are ok. I did add cinnamon he ginger. The cookies didn’t spread out. They were puff balls. I did like the taste. I will make again and add more yogurt.
I substituted sour cream for the yogurt, and added chopped pecans! Yummy!
Ii replace the yogurt with sour cream added cinnamon and used 1 tsp of real butter not buds best cookies I’ve ever had.
I think they were very soft, but a little chewy. definitely glad to use up my plain yogurt.
Just made these cookies – made a few adjustments – I didn’t have regular quick rolling oats so I used Quaker Apple cinnamon instant oatmeal instead. I omitted the salt and cinnamon from the recipe as the instant oatmeal was already seasoned – anyway – just wanted to say the cookies are delicious! I would do again and even try a different flavour instant oatmeal – why not?
Taste I have been looking for in a low far cookie!!
Made these yesterday. I modified recipe by using butter instead of butter granules and added a teaspoon of cinnamon. They are soft, chewy and delicious.
my mom;s favorite cookies has been oatmeal raisin. but when i made this, she said it was good, but they are no the cookies i was hoping for.
This is not the receipe I’m looking for! I wanted a cakelike cookie. These are flatter than Christopher Columbus’ imagination. I liked that they were soft and moist, and as fat free as you care with the yogurt. However, they would not rise, and the dough was runny. I added more oats and leavening (yes, it was fresh leavening) and still had paper-thin cookies. Kids loved the flavor, though.
Good, health-conscious cookie! I changed a few things: used 100% whole wheat flour, used all brown sugar (and would reduce to 3/4c next time – very sweet), used skim milk instead of yogurt, used a whole egg instead of whites, and used 1 tbsp butter instead of “butter flavored granules”. The recipe made 18 perfectly textured, generously-sized cookies.
I followed the recipe exactly and the cookies came out very dry and not flavorful.
Very chewy and soft. Filling and sweet 🙂
This isn’t really a cookie. It is too cake-like for my tastes. Not bad, just not what I was looking for.
This cookie is great! very tasty, I have done this recipe 3 times now and every time differently and I found (myself, friends, family and fiance) that my last were the best yet and a HUGE hit … I changed the following: – 1 cup of brown sugar (no white surgar at all), – 1 1/2 cup Hershey mini Kiss Choc chips instead of raisins, – 2 teaspoon of cinnamon (good for your insulin when eating surgar and tasty), – Vanilla yogurt instead of Plain (also good with Coconut yogurt), – 2 teaspoon of vanilla extract – did not add butter flavoured Granules *** I tried with whole wheat four and it was NOT as good as using white flour. Very good cookie — very moist.
This recipe is fantastic! I have been using it for months now. It’s easy and the cookies always come out soft and perfect. The fact that they are healthier than other alternatives doesn’t hurt either.
I really enjoyed this recipe. I did add more oats than the recipe called for, and next time I will add little to no salt. I found the salt was a little strong in the final product. Otherwise, this was a great recipe.
The taste was good, the feel of the cookie in my mouth was not. Heavy, very heavy. Not what I was expecting. I followed the recipe to a T. Would not make again.
I needed a great cookie recipe for my dad’s birthday and I found one! Since I was making these for the first time on the day of the occasion, I read a lot of the reviews. I made the following changes: added 1/2 tsp allspice, 1/2 tsp cinnamon, and increased the oats to 2 1/2 cups. I also added 1/2 c extra raisins and 1 cup of chopped pecans for my dad. I baked them for 12 minutes for some of the best cookies I’ve ever made! The fact that they’re so much healthier was a HUGE bonus!
Used 1/2 c oat flour & 1/2 c wheat flour. Omitted butter buds and vanilla. Used 1 whole egg, and added 1 tsp cinnamon. Mostly, because I am away from my home, and this is what I had on hand. About 11 minutes. Very good warm. Thanks for the tip re refrigeration. I would rate a 5, but need to see how they taste tomorrow.
these are awesome. I did make a few changes. I didn’t have any butter flavored granules, so I just omitted them. I followed the advice of one reviewed and replaced 1/2c flour with 1/2c oats & I also added a generous teaspoon cinnamon and a dash of nutmeg. This would be good w. cranberries as well. Or, omit cranberries& raisins and make a glaze for them. yuuum
These are a total hit with everyone I’ve made them for, especially my fiance, and even our two year old. A cup of chocolate chips for the chocolate lover is really good too! We like these because they have a muffin texture, and aren’t horribly bad for you. These dissapear very quickly in our house