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Makeover Crispy Oat Cookies

 Makeover Crispy Oat Cookies
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
60 ServingsPrep/Total Time: 30 min.


  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1 cup sugar, divided
  • 1 tablespoon water
  • 1 egg
  • 1 teaspoon McCormick® Pure 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


  • 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

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Makeover Crispy Oat Cookies (continued)

Directions (continued)

  • cool. Yield: 5 dozen.
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.