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Oatmeal Cookies Light

Oatmeal Cookies Light


"Easy oatmeal cookies made with reduced fat substitutions. "
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18 m servings 68 cals
Serving size has been adjusted!
Original recipe yields 48 servings


  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg whites one at a time, then stir in the vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the rolled oats. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Read all reviews 27
  1. 31 Ratings

Most helpful positive review

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 min...

Most helpful critical review

These completely fell apart. I added flour and still no good. That is what I get for not reading the reviews first.

Most helpful
Most positive
Least positive

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 min...

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...

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 be...

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 m...

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...

Alright, First off there is no doubt these are great tasting! However, I agree with other reviews, they fall apart. Actually... They don't keep any form what so ever. My husband and I agree that...

Read some of the reviews and made additional modification, Used 1 cup 2 Tbsp butter, 1/2 cup regular applesauce, used 1/2 cup brown sugar, 1/4 white sugar (since applesauce was sweetened, 1/2 wh...

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