COOKIES!
I made this recipe today and it is one of my favorites, so I thought I'd share! These are delicious, semi-healthy, and SPICY.
Oatmeal-Spice Cookies
From
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup stick margarine, softened
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
3 cups quick-cooking oats
1 1/3 cups Craisins
Cooking spray
Preheat oven to 350°.
Combine first 6 ingredients in a small bowl, and set aside. Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well-blended. Stir in oats and Craisins, and let stand 5 minutes. Stir in flour mixture.
Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Remove cookies from pans, and cool on wire racks.
Note: Store cookies in an airtight container for up to 1 week.
Yield: 4 1/2 dozen (serving size: 1 cookie)
NUTRITION PER SERVING
CALORIES 79(24% from fat); FAT 2.1g (sat 0.4g,mono 0.9g,poly 0.7g); PROTEIN 1.5g; CHOLESTEROL 4mg; CALCIUM 9mg; SODIUM 71mg; FIBER 0.8g; IRON 0.5mg; CARBOHYDRATE 13.9g
Oatmeal-Spice Cookies
From
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup stick margarine, softened
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
3 cups quick-cooking oats
1 1/3 cups Craisins
Cooking spray
Preheat oven to 350°.
Combine first 6 ingredients in a small bowl, and set aside. Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well-blended. Stir in oats and Craisins, and let stand 5 minutes. Stir in flour mixture.
Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Remove cookies from pans, and cool on wire racks.
Note: Store cookies in an airtight container for up to 1 week.
Yield: 4 1/2 dozen (serving size: 1 cookie)
NUTRITION PER SERVING
CALORIES 79(24% from fat); FAT 2.1g (sat 0.4g,mono 0.9g,poly 0.7g); PROTEIN 1.5g; CHOLESTEROL 4mg; CALCIUM 9mg; SODIUM 71mg; FIBER 0.8g; IRON 0.5mg; CARBOHYDRATE 13.9g