Rating: 3.71 stars
31 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 3

Easy oatmeal cookies made with reduced fat substitutions.

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Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a large bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg whites one at a time, then stir in the vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the rolled oats. Drop dough by teaspoonfuls onto ungreased cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

68 calories; protein 1g; carbohydrates 9.9g; fat 2.6g; sodium 87.4mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 5 stars
12/07/2004
After reading the other two reviews I made a couple of changes. I added a little more flour than the recipe called for threw in some semi-sweet chocolate chips and baked the cookies for 10 minutes. They were a wonderful soft on the inside crispy on the outside consistency. Will definitely make again. Read More
(27)

Most helpful critical review

Rating: 1 stars
05/15/2006
These completely fell apart. I added flour and still no good. That is what I get for not reading the reviews first. Read More
(3)
31 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
12/06/2004
After reading the other two reviews I made a couple of changes. I added a little more flour than the recipe called for threw in some semi-sweet chocolate chips and baked the cookies for 10 minutes. They were a wonderful soft on the inside crispy on the outside consistency. Will definitely make again. Read More
(27)
Rating: 4 stars
02/27/2008
Instead of 1 1/4c margarine I used 2/3 cup margarine and 2/3 cup unsweetended applesauce also I reduced the brown sugar to 1/2 cup added 1/4 cup wholewheat flour and added 3 tbsp cocoa and 1/2 cup chocolate chips. The kids liked these. Thanks for the recipe. Read More
(15)
Rating: 5 stars
01/07/2004
Cookies are delicious. I found them to fall apart very easily however the taste outweighed the fact that they did not stay together. We added raisins for a nice touch. Read More
(11)
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Rating: 5 stars
04/27/2008
I substituted as follows: 3/4 c. mashed bananas 1/2 c. crisco for the margarine 1 1/2 c. Splenda 1 tbsp. molasses for brown and white sugar 4 egg whites instead of just 2 (to add more liquids because the Splenda has a tendency to absorb some of the moistness in baking mixes) I also didn't include any raisins or chocolate like some reviewers did. These subs need to be mixed differently because of the consistencies; which i did as follows: I beat the bananas and crisco until well blended; then I added the molasses and vanilla again beating until well blended; then I beat the egg whites in until well blended; then I added the Splenda 1/2 c. at a time beating well after each addition. Then mixed dry ingredients per the recipe. You also need to smash them down with fork on cookie sheet. The end result: delicious! Read More
(9)
Rating: 5 stars
03/08/2008
I just made a dozen of these cookies and they turned out great! Even though they have less then 100 calories each they don't taste "light" at all. Delicious! Read More
(8)
Rating: 5 stars
01/12/2010
Combing suggestions from a couple of reviews I was able to still retain the "light" aspect of the recipe and create a wonderfully moist and flavourbable treat! This will be a regular recipe in my house. What did I do? Substituded the 1 1/4 cups reduced fat margarine with 2/3 cup reduced fat margaine and 2/3 cup sugar free apple sauce. I also substitued the 1/2 cup white sugar and 3/4 cup brown sugar for 1 2/2 cups Splenda and 1 Tbsp honey. I doubled the egg whites because of the Splenda and used 1/2 Tbsp of vanilla. YUMMY!! Read More
(8)
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Rating: 4 stars
05/07/2008
These were good but not the best. I doubled the flour and the dough was still tough to manage (they did not fall apart or spread too thin on the baking sheet however). The taste was not overly sweet which is what my husband prefers. I'm on a diet so I guess we both win with this recipe! I found 12 minutes in the oven worked for me. Read More
(4)
Rating: 5 stars
04/22/2009
Read some of the reviews and made additional modification Used 1 cup 2 Tbsp butter 1/2 cup regular applesauce used 1/2 cup brown sugar 1/4 white sugar (since applesauce was sweetened 1/2 whole wheat flour and 1/4 cup white flour added 1 tsp cinnamon and 1 tsp allspice and one bag butterscotch morsels. YUM YUM!!!! and if your on weight watchers each cookie calculates to 2 points each. They were crunchy on the outside and chewy inside. My perfect oatmeal cookie and my daughters and hubby loved them! Read More
(4)
Rating: 1 stars
05/15/2006
These completely fell apart. I added flour and still no good. That is what I get for not reading the reviews first. Read More
(3)