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1995-09-27
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Newsgroups: rec.food.recipes
From: "Kathy Klipec Crow" <klipec@ee.Princeton.EDU>
Subject: Zero Cholesterol Oatmeal Cookies
Message-ID: <9308161921.AA05326@homes>
Organization: Taronga Park BBS
Date: Mon, 16 Aug 93 15:21:24 EDT
I saw a request for low fat oatmeal cookies a little while back.
This recipe was in a collection of recipes modified for lower fat and
cholesterol levels than in traditional versions found in the March 1993
issue of Good Housekeeping magazine.
"Zero Cholesterol Oatmeal Cookies"
2/3 cup packed light brown sugar
2/3 cup honey
6 tablespoons light corn-oil spread (3/4 stick)
1/4 cup thawed frozen no-cholesterol egg substitute
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup wheat germ
1-1/2 teaspoons baking soda
3/4 teaspoon salt
2-1/2 cups quick-cooking or old-fashioned oats (uncooked)
1. Preheat oven to 375 degrees F. In large bowl, with mixer at
medium speed, beat brown sugar, honey, corn-oil spread, egg
substitute and vanilla extract until smooth. With mixer at
low speed, beat in all-purpose flour, whole-wheat flour, wheat
germ, baking soda, and salt until blended. With spoon, stir in
oats.
2. Spray 2 large cookie sheets with nonstick cooking spray.
Spoon dough by level 1/3 cup measures onto cookie sheets, about
3 inches apart. With floured hands, roll dough into balls.
3. Bake cookies 12 to 15 minutes until golden; remove to wire
racks to cool. Store cookies in tightly covered container.
Makes about 14 jumbo-size cookies.
Each cookie: about 250 calories, 5 g fat, 0 mg cholesterol, 245
mg sodium.