Recipe by MSGOODBAKE
"Easy oatmeal cookies made with reduced fat substitutions. "
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
reduced fat margarine
packed brown sugar
After reading the other two reviews, I made a couple of changes. I added a little more flour than the recipe called for, threw in some semi-sweet chocolate chips and baked the cookies for 10 minutes. They were a wonderful soft on the inside, crispy on the outside consistency. Will definitely make again.
These completely fell apart. I added flour and still no good. That is what I get for not reading the reviews first.
Instead of 1 1/4c margarine I used 2/3 cup margarine and 2/3 cup unsweetended applesauce, also I reduced the brown sugar to 1/2 cup, added 1/4 cup wholewheat flour and added 3 tbsp cocoa and 1/2 cup chocolate chips. The kids liked these. Thanks for the recipe.
Cookies are delicious. I found them to fall apart very easily, however the taste outweighed the fact that they did not stay together. We added raisins for a nice touch.
I substituted as follows:
3/4 c. mashed bananas 1/2 c. crisco for the margarine
1 1/2 c. Splenda+1 tbsp. molasses for brown and white sugar
4 egg whites instead of just 2 (to add more liquids because the Splenda has a tendency to absorb some of the moistness in baking mixes)
I also didn't include any raisins or chocolate like some reviewers did.
These subs need to be mixed differently because of the consistencies; which i did as follows: I beat the bananas and crisco until well blended; then I added the molasses and vanilla, again beating until well blended; then I beat the egg whites in until well blended; then I added the Splenda 1/2 c. at a time beating well after each addition. Then mixed dry ingredients per the recipe.
You also need to smash them down with fork on cookie sheet.
The end result: delicious!
I just made a dozen of these cookies and they turned out great! Even though they have less then 100 calories each, they don't taste "light" at all. Delicious!
Combing suggestions from a couple of reviews I was able to still retain the "light" aspect of the recipe and create a wonderfully moist and flavourbable treat! This will be a regular recipe in my house. What did I do? Substituded the 1 1/4 cups reduced fat margarine with 2/3 cup reduced fat margaine and 2/3 cup sugar free apple sauce. I also substitued the 1/2 cup white sugar and 3/4 cup brown sugar for 1 2/2 cups Splenda and 1 Tbsp honey. I doubled the egg whites because of the Splenda and used 1/2 Tbsp of vanilla. YUMMY!!
These were good, but not the best. I doubled the flour and the dough was still tough to manage (they did not fall apart or spread too thin on the baking sheet, however). The taste was not overly sweet, which is what my husband prefers. I'm on a diet, so I guess we both win with this recipe! I found 12 minutes in the oven worked for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Cookies Light
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 23
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.
See a top-rated recipe for soft, chewy oatmeal cookies.
See how to make sensational oatmeal peanut butter cookies.