Makeover Crispy Oat Cookies Recipe

4.5 3 3
Makeover Crispy Oat Cookies Recipe
Makeover Crispy Oat Cookies Recipe photo by Taste of Home
Publisher Photo

Makeover Crispy Oat Cookies Recipe

Read Reviews
4.5 3 3
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
MAKES:
60 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
60 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 50 calories, 2g fat (1g saturated fat), 6mg cholesterol, 58mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 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 sweetened shredded coconut
  • 1/4 cup chopped walnuts
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMakeover Crispy Oat Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rellmac User ID: 3519421 126453
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
carolteach4 User ID: 5543433 47458
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
Tikobird User ID: 4016269 87353
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."

Loading Image