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Makeover Crispy Oat Cookies Recipe

Makeover Crispy Oat Cookies Recipe photo by Taste of Home

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This revised recipe makes a smaller batch than the original but yields cookies the same size as the original. The trimmed-down treats have 40% fewer calories and just half the fat and saturated fat of the original. So nibble one of these cookies anytime.—Taste of Home Test Kitchen, Greendale, Wisconsin

This recipe is:

Healthy

Quick

Diabetic Friendly

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Makeover Crispy Oat Cookies Recipe

Prep/Total Time: 30 min.

Yield: 60 Servings

20 10 30

Ingredients

1/4 cup butter, softened
1/4 cup canola oil
1 cup sugar, divided
1 tablespoon water
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1-1/2 cups crisp rice cereal
1 cup quick-cooking oats
1/3 cup flaked coconut
1/4 cup chopped walnuts

Directions

In a bowl, beat the butter, oil 3/4 cup sugar and water. Beat in egg and vanilla. Combine the flour, cornstarch, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts (dough will be sticky).
Shape into 1-in. balls; roll in some of the remaining sugar. Place dough 2 in. apart on baking sheets coated with cooking spray. Flatten with a glass dipped in remaining sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5 dozen.

Nutritional Analysis: One cookie equals 50 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 58 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Makeover Crispy Oat Cookies in Light & Tasty April/May 2003, p53

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Reviews for Makeover Crispy Oat Cookies

Makeover Crispy Oat Cookies

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Reviewed on May. 18, 2013 by rellmac

This recipe did not yield 60 cookies. They had a great texture but I think a little cinnamon might really help the flavor. They came up kind of bland but I really adored the crunch and low sugar from them.

Reviewed on Feb. 25, 2012 by carolteach4

I absolutely love this recipe. I use a fork dipped in water to flatten them just a bit instead of the glass I also sometimes stir in a handful of sweetened, dried cranberries before baking. These cookies are so light and crisp, and they stay crispy when sealed in a zip-lock bag. I like the fact that it uses 1/2 butter and the rest as canola oil. In fact, I made the same adjustment to another oatmeal cookie I make, and they came out just fine. I find myself making this recipe often, as my friends love them, and I love sharing out the cookies.

Reviewed on Jul. 16, 2009 by Tikobird

I loved this one because the taste was great, and so were the lowered amount of sugar and fat. It works for me.