Makeover Crispy Oat Cookies Recipe
Makeover Crispy Oat Cookies Recipe photo by Taste of Home

Makeover Crispy Oat Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:60 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 60 servings

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

Nutritional Facts

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.

Directions

  1. 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).
  2. 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.
Originally published as Makeover Crispy Oat Cookies in Light & Tasty April/May 2003, p53

Nutritional Facts

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.

Reviews for Makeover Crispy Oat Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 18, 2013

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.

MY REVIEW
Reviewed Feb. 25, 2012

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.

MY REVIEW
Reviewed Jul. 16, 2009

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

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