2003 Cranberry Oat Yummies

By boandozzy

One cookie equals 109 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 154 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Cranberry Oat Yummies in Light & Tasty February/March 2002, p29

Ingredients

• 1/2 cup butter, melted
• 1/2 cup sugar
• 1 cup packed brown sugar
• 1 egg
• 1/4 cup egg substitute
• 2 tablespoons corn syrup
• 1-1/2 teaspoons vanilla extract
• 3 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup dried cranberries

Details

Servings 36
Preparation time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat butter and sugars. Add egg, egg substitute, corn syrup and vanilla; mix well. Combine the oats, flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually add to egg mixture and mix well. Stir in cranberries.

Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 3 dozen.