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Makeover Crispy Oat Cookies Recipe

Makeover Crispy Oat Cookies Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Makeover Crispy Oat Cookies

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MY REVIEW
rellmac 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 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 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."

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