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Crispy Oatmeal-Raisin Cookies
Number of Servings: 22
Serving Size: 2 (1 1/2-in) cookies
These are a crispy, chompy version of the American classic. Filled with hearty oats, whole wheat flour, and just enough sugar, they’re a treat you don’t have to feel guilty about.
|old-fashioned (not quick cooking) oats||1.50 cups|
|all-purpose flour||0.50 cup|
|whole wheat flour||0.50 cup|
|tsps ground cinnamon||2|
|baking soda||0.50 tsp|
|67% vegetable oil butter-flavored spread, at room temperature||0.33 cup|
|granulated sugar||0.25 cup|
|dark brown sugar||0.50 cup|
|vanilla extract||1 tsp|
Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.2:
Combine the oats, all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.3:
Combine the butter-flavored spread, granulated sugar, and brown sugar in a large mixing bowl and beat at medium speed until mixture is fluffy. Beat in the egg and vanilla. Add the oat mixture and beat at low speed until moistened. Stir in raisins.4:
Drop mounds of dough, 2 level tsps each, 2 in apart on prepared baking sheets. Bake until bottoms of cookies are lightly browned but centers remain soft, 10 to 12 minutes.5:
Cool cookies on baking sheets on wire racks for 2 minutes. Remove from baking sheets and cool completely on wire racks. The cookies can be covered in an airtight container and stored at room temperature up to 2 days.
|Calories from Fat 26|
|Total Fat 3g|
|Saturated Fat 1g|
|Dietary Fiber 1g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
Big Book of Diabetic Desserts, The
Jackie Mills, MS, RD
This first-ever collection of guilty pleasures from the American Diabetes Association and author Jackie Mills proves that people with diabetes never have to say no to dessert again. Packed with familiar favorites and some delicious new surprises, The Big Book of Diabetic Desserts has over 150 tantalizing treats that will satisfy any sweet tooth.
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