Oatmeal Cookies/Lo Cal
Yield
1 batchPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
|
|
| 6 | tablespoons |
sugar
granulated |
|
| 1 | each |
eggs
large |
|
| 2 | tablespoons |
apple juice
|
|
| 4 ½ | ounces |
oats, quick cooking
|
|
| 4 ½ | ounces |
bran
|
|
| ¾ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
|
|
| 9E+1 | ml |
sugar
granulated |
|
| 1 | each |
eggs
large |
|
| 3E+1 | ml |
apple juice
|
|
| 130.1 | ml/g |
oats, quick cooking
|
|
| 130.1 | ml/g |
bran
|
|
| 3.8 | ml |
baking powder
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat oven to 350℉ (180℃). Spray 2 baking sheets with nonstick cooking spray; set aside.
In large bowl, with electric mixer on high speed, beat margarine. Add egg and apple juice; beat until blended.
In medium bowl, combine oats, oat bran, baking powder. Add dry ingredients to wet ingredients; beat until combined.
Drop dough by tablespoonfuls 2 inches apart onto prepared sheets. Flatten with spatula. Bake 12 to 15 minutes, until lightly browned.
Cool on rack. Store in airtight container.
