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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These oatmeal-raisin cookies are packed with flavor and have only 2 grams of fat per cookie. They'll keep in an airtight container up to 1 week or in the freezer for up to 1 month. From the American Diabetes Association. all-purpose flour, baking powder, baking soda, cinnamon, salt, stick margarine, granulated sugar, light brown sugar, egg, low-fat (1%) milk, pure vanilla extract, quick-cooking oats, seedless raisins cvt Ingredients:
1 cup all-purpose flour |
1/2 tsp baking powder |
1/2 tsp baking soda |
3/4 tsp cinnamon |
1/4 tsp salt |
5 tbsp (stick) margarine |
1/4 cup granulated sugar |
55 g (1/4 cup firmly packed) light brown sugar |
1 egg |
1/4 cup low-fat milk |
1 tsp pure vanilla extract |
2 1/4 cups quick-cooking oats |
1/3 cup seedless raisins |
Directions:
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a medium bowl, with an electric mixer on medium speed, beat the margarine until creamy, 2 minutes. Gradually blend in the sugars. Add the egg and continue beating until smooth, 1 minute. Beat in the milk and vanilla until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. Stir in the oats and raisins.
4. Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, about 7-9 minutes. With a spatula, remove the cookies to a rack and cool completely.
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