Butter Rum Oatmeal Cookies

By SapphireBlu957

This soft, eggless cookie makes a delightful snack--especially with a glass of cold milk or a hot cup of tea.


Nutrition Facts Per Serving:
Servings: 24 cookies
Calories 67
Total Fat (g) 1
Saturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 36
Carbohydrate (g) 12
Fiber (g) 0
Protein (g) 1
Diabetic Exchanges
Other Carbohydrates (d.e.) 1

Ingredients

• Butter-flavor nonstick cooking spray
• 6 tablespoons lower-fat stick margarine
• 1/2 cup packed brown sugar*
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 tablespoon light-color corn syrup
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• 1/4 teaspoon rum flavoring
• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 1/4 cup raisins

Details

Servings 24
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. Lightly coat two cookie sheets with nonstick 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.

2. Using a wooden spoon, stir flour into margarine mixture. Stir in oats and raisins. Drop dough by rounded teaspoons, 2 inches apart, on prepared cookie sheets.

3. Bake for 8 to 10 minutes or until lightly browned around edges. Transfer cookies to wire racks; cool. Makes 24 cookies.

*Test Kitchen Tip: We do not recommend sugar substitutes for this recipe.