"Healthified" Oatmeal-Raisin Cookies

By KeyIngredient

37% less fat • 33% less sat fat • 25% fewer calories than the original recipe—see the comparison. Nature’s sweetness shines through in a cookie updated with whole wheat flour and shorted on shortening. From eatbetteramerica.

Prep Time:1 hr 20 min
Start to Finish:1 hr 20 min
makes:3 dozen cookies

Ingredients

• 3/4 cup no-trans-fat 68% vegetable oil spread stick, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/3 cup buttermilk
• 2 egg whites
• 2 teaspoons vanilla
• 2 cups Gold Medal® whole wheat flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 1 cup raisins
• 1/3 cup chopped pecans or walnuts, toasted*

Details

Servings 3
Adapted from eatbetteramerica.com

Preparation

Step 1

1. Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.
2. On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.
3. Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.
*To toast the pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.


Nutritional Information
1 Cookie: Calories 120 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 10g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.