Oatmeal Cookies Light Recipe - Allrecipes.com
Oatmeal Cookies Light Recipe
  • READY IN 18 mins

Oatmeal Cookies Light

Recipe by  

"Easy oatmeal cookies made with reduced fat substitutions. "

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    8 mins
  • READY IN

    18 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2004

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.

 
Most Helpful Critical Review
May 15, 2006

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

 

29 Ratings

Feb 27, 2008

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.

 
Jan 07, 2004

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.

 
Apr 27, 2008

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!

 
Mar 08, 2008

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!

 
Jan 12, 2010

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!!

 
May 07, 2008

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.

 

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Nutrition

  • Calories
  • 68 kcal
  • 3%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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