Oatmeal Cookie With Cranberry Oatmeal Ingredients

By | September 29, 2009

Oatmeal Cookie Ingredients:

  • 1 cup plain yogurt, fat free
  • ½ cups packed brown sugar substitute
  • 2 tablespoon buttery spread
  • 2 egg whites, lightly beaten
  • 1 ½ cup quick cooking oats
  • ½ cup dried fruits like blueberries and cranberries
  • ¼ teaspoon cinnamon, ground
  • ¼ cup almonds or pecans, chopped coarsely

Oatmeal Cookie Cooking Methods:

  1. Preheat oven to 350 degree Fahrenheit.
  2. Line a cookie sheet skillfully with parchment paper, leave aside.
  3. In a medium size mixing bowl combine the buttery spread along with the brown sugar and plain yogurt. Mix well until it is light and fluffy.
  4. In a separate bowl with the help of a hand beater or an electric beater, beat the egg whites until they form soft peaks (the beater when lifted from the beaten egg white mixture should leave soft peaks on the surface). Fold the beaten egg whites in the yogurt mixture, mix well in one direction.
  5. Add all the remaining ingredients that is – the ground cinnamon, dried fruits and chopped nuts in the above mixture and mix just until combined.
  6. Drop this mixture on the prepared cookie sheet with the help of a rounded teaspoon at a distance of at least 2 to 3 inches from each other. If desired press together and flatten the cookie dough lightly with the help of a fork for uniform baking.
  7. Place the cookie sheet in the preheated oven and bake for about 20 minutes or until they turn golden brown in color. Cookies will have a soft cake like texture when you remove them from the oven.
  8. Transfer on a wire rack immediately to halt further cooking on the cookie sheet (if they are left on the hot cookie sheet the cookies might get overcooked). Serve warm. This recipe makes 2 dozen oatmeal cookies.

Health Tip:

  • Oatmeal cookie is a heart healthy cookie recipe as it provides only 50 calories, 2 gm total fat, 7 gm carbohydrates, 1 gm fiber and 2 gm proteins per serving.
  • As only egg white is used in this recipe the cholesterol and saturated fat content of the cookies is negligible. Also these cookies can be considered very low in sodium as per serving they provide only 20 mg sodium.
  • For variety you may use different dried fruits and different nuts according to your choice and availability.
  • The simple sugar content of this recipe is also low as a brown sugar substitute is used instead of regular white or brown sugar. Thus these cookies can be enjoyed by people with diabetes too.