Oatmeal Cookies- Reduced Fat

Oatmeal Cookies- Reduced Fat
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 139.0
  • Total Fat: 3.5 g
  • Cholesterol: 16.6 mg
  • Sodium: 9.2 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.7 g

View full nutritional breakdown of Oatmeal Cookies- Reduced Fat calories by ingredient
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The chopped raisins keep the cookies moist even though they're low fat. The chopped raisins keep the cookies moist even though they're low fat.
Number of Servings: 24


    1 cup raisins ; 1/2 cup chopped fine, 1/2 cup left whole
    3/4 cup water
    6 tablespoons unsalted butter
    1 3/4 cups old-fashioned oats
    1 1/2 teaspoons ground cinnamon
    1 cup all-purpose flour
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 cups packed light brown sugar
    1 large egg
    2 teaspoons vanilla extract


PLUMP RAISINS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine chopped raisins and water in saucepan and bring to boil over medium-high heat. Reduce heat and simmer until water has evaporated and raisins are plump, about 15 minutes; let cool.

Melt butter in large skillet over medium heat. Cook oats, stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds; let cool.

Combine flour, baking powder, baking soda, and salt in bowl. In large bowl, whisk sugar, egg, and vanilla until smooth. Stir in whole and plumped raisins, oat mixture, and flour mixture until just combined.

Roll 2 tablespoons dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Gently press balls with measuring cup until inch thick. Bake cookies until edges are light golden and centers are just set, 13 to 16 minutes, switching and rotating baking sheets halfway through baking. Cool 10 minutes on sheets, then transfer to wire rack. Serve warm or at room temperature.

Number of Servings: 24

Recipe submitted by SparkPeople user LOLIESPAGNOLIE.

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