Simple oatmeal cookies with low-fat ingredients.
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Total Time: | 18 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 ¼ cups reduced fat margarine
- ½ cup white sugar
- ¾ cup packed brown sugar
- 2 egg whites
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- 3 cups rolled oats
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg whites one at a time, then stir in the vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the rolled oats. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Reviews
Tasted great but some did fall apart. I did make a few changes. I used real butter, added a 1/2 cup whole wheat flour, a dash of cinnamon, raisins and a 1/2 cup more oats than the recipe called for. The butter no doubt increased the calorie count but I absolutely loved the flavour. Will be making again.
These are in no way oatmeal cookies. They didn’t stay together at all.
Just too much butter.
These cookies did not turn out at all. It was the best tasting dough ever, but ended up melting into one giant pan sized cookie. They were very thin and burnt on the bottom after only 6 minutes in the oven 🙁
These were easy and delish..I used about 3 heaping tablespoons of earth balance butter and about 1/4 cup peanut butter. I also used only 2 cups oats, which made them hold up well compared to the other reviews. I also folded in 1/4 cup chocolate chips. Will make again!
Combing suggestions from a couple of reviews I was able to still retain the “light” aspect of the recipe and create a wonderfully moist and flavourbable treat! This will be a regular recipe in my house. What did I do? Substituded the 1 1/4 cups reduced fat margarine with 2/3 cup reduced fat margaine and 2/3 cup sugar free apple sauce. I also substitued the 1/2 cup white sugar and 3/4 cup brown sugar for 1 2/2 cups Splenda and 1 Tbsp honey. I doubled the egg whites because of the Splenda and used 1/2 Tbsp of vanilla. YUMMY!!
Alright, First off there is no doubt these are great tasting! However, I agree with other reviews, they fall apart. Actually… They don’t keep any form what so ever. My husband and I agree that it is a rich and delicious flavor. Which would make a better topping for ice cream, possibly formed into balls after baking and dipped in chocolate. I added 1/2 cup of raw sunflower seeds and 1/2 cup craisins. 🙂
I also added a bit more flour to hold these together. Good cookies.
I followed the recipe as is and for the most part they were ok they fell apart which made them hard to eat. They tasted a little too buttery to me but not to sweet. so all in all they were just ok. probaby wont make them again.
I was not impressed with the outcome of this recipe. They fell apart!!! I won’t be making them again.
Read some of the reviews and made additional modification, Used 1 cup 2 Tbsp butter, 1/2 cup regular applesauce, used 1/2 cup brown sugar, 1/4 white sugar (since applesauce was sweetened, 1/2 whole wheat flour, and 1/4 cup white flour, added 1 tsp cinnamon, and 1 tsp allspice, and one bag butterscotch morsels. YUM YUM!!!! and if your on weight watchers, each cookie calculates to 2 points each. They were crunchy on the outside and chewy inside. My perfect oatmeal cookie and my daughters and hubby loved them!
I followed this recipe exactly as called for, but the cookies spread out so thin that when I tried to take them off of the cookie sheet, they turned to crumbs. Taste was delicious, if you want a recipie for granola, but not for a cookie.
I substituted the white sugar for splenda, and added a little bit of cinnamon. They taste great!! Love this recipe! How could I make them a bit thicker so they won’t crumble?
i loved it these cookies are soooooooooooo good. i added alittle bit more oats and they taste so good, my family loves them
These were good, but not the best. I doubled the flour and the dough was still tough to manage (they did not fall apart or spread too thin on the baking sheet, however). The taste was not overly sweet, which is what my husband prefers. I’m on a diet, so I guess we both win with this recipe! I found 12 minutes in the oven worked for me.
I substituted as follows: 3/4 c. mashed bananas 1/2 c. crisco for the margarine 1 1/2 c. Splenda+1 tbsp. molasses for brown and white sugar 4 egg whites instead of just 2 (to add more liquids because the Splenda has a tendency to absorb some of the moistness in baking mixes) I also didn’t include any raisins or chocolate like some reviewers did. These subs need to be mixed differently because of the consistencies; which i did as follows: I beat the bananas and crisco until well blended; then I added the molasses and vanilla, again beating until well blended; then I beat the egg whites in until well blended; then I added the Splenda 1/2 c. at a time beating well after each addition. Then mixed dry ingredients per the recipe. You also need to smash them down with fork on cookie sheet. The end result: delicious!
I used one full egg. as much vanilla as I always do and oats from an instant oatmeal package. (brown sugar maple oats)
I just made a dozen of these cookies and they turned out great! Even though they have less then 100 calories each, they don’t taste “light” at all. Delicious!
Instead of 1 1/4c margarine I used 2/3 cup margarine and 2/3 cup unsweetended applesauce, also I reduced the brown sugar to 1/2 cup, added 1/4 cup wholewheat flour and added 3 tbsp cocoa and 1/2 cup chocolate chips. The kids liked these. Thanks for the recipe.
These were good–a little on the dry side.
OH MY GOODNESS!! These are THE BEST cookies I’ve ever tasted or baked! I’m not messing around! I added 14 extra to the flour and added some walnuts and dark chocolate chips. YUMMY!!!