| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
35 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Rolled oats, quick cooking (I've used old fashioned) |
| 3 |
tb |
Orange juice, or water (or combination) |
| 1 |
c |
All-purpose flour, unbleached |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt, or lite salt |
| 1/4 |
ts |
Cinnamon, heaping |
| 1/4 |
ts |
Nutmeg, heaping |
| 3 |
tb |
Butter or margarine, I've used it as is and it works fine, but (Original recipe calls for "browned" unsalted butter * (see instructions)) |
| 3 |
tb |
Canola oil |
| 1 |
c |
Dark brown sugar, packed |
| 1 |
|
Egg white, large |
| 2 |
ts |
Vanilla extract |
| 2 |
tb |
Granulated sugar, for shaping cookies |
INSTRUCTIONS
I got this recipe at a Lowfat Holiday Baking Seminar sponsored by a local
hospital a few years ago. These are my favorite! The texture is different
than ones made with lots of butter(a little more crumbly), but they have
great flavor!
Source: Dream Desserts by Nancy Baggett, 1993
Preheat oven to 350 degrees F. Generously grease baking sheets or use
parchment paper.Stir together oats and juice in a medium bowl; set
aside.Thoroughly stir together flour, baking soda, baking powder, salt,
cinnamon, and nutmeg in a bowl, set aside.In a large mixer bowl with mixer
set on medium speed, beat butter and oil until well blended and smooth. Add
brown sugar, egg white, and vanilla, and beat until fluffy and smooth. Beat
in the flour mixture. Using a large wooden spoon, stir in oat mixture until
thoroughly incorporated.Using lightly greased hands, press together and
shape dough into 1-inch balls, spacing the balls about 3 inches apart on
baking sheets. Flatten cookies into 2 1/2-inch rounds using the bottom of a
glass that has been lightly greased and dipped in sugar. Dip the glass in
sugar after flattening each cookie.
Store airtight for up to 10 days. Freeze for longer storage.
According to the book, this recipe makes about 35 3" cookies. Per cookie:
99 calories, 2.9 g fat, 2 mg chol., 35 mg sodium, 26% calories from fat.
* Browned Butter:
Melt butter in a medium-sized saucepan over medium heat. Adjust heat so
butter boils very gently but steadily. Cook, uncovered and stirring
frequently, for 4-6 minutes, until foaming subsides and butter turns golden
but not brown; watch carefully to avoid burning on the bottom. Immediately
remove pan from heat, stirring for 30 seconds. Set aside to cool slightly.
Transfer to a storage container and store in the refrigerator for up to 3
weeks or in the freezer for up to 3 months. Makes scant 8 tablespoons.
I don't bother with the browned butter thing - the author says that browned
butter gives a stronger butter flavor when using a lesser amount. It's up
to you - maybe try it both ways and see which you like better.
Posted to Digest eat-lf.v097.n026 by DaStanfill@aol.com on Jan 25, 1997.
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