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LOW-FAT, LOW-CHOLESTEROL OATMEAL
DROP COOKIES
 
Flavorful and healthy oatmeal cookie! A really good, non-sweet, oatmeal-raisin cookie that is soft and chewy.

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. molasses
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. firmly packed light brown sugar
1 1/2 cups Quaker Oats
1/2 cup corn oil
1 egg, beaten
2 tbsp. water
1 tsp. vanilla
1/2 cup raisins

In a medium-size bowl, combine flour, baking powder, salt and cinnamon. Add sugar, stir in oats.

Make a well in the center; add oil, egg, water, molasses, vanilla and raisins. Stir vigorously until dry ingredients are moistened.

Drop by tablespoons 2-inches apart onto an ungreased cookie sheet.

Bake in a preheated 350°F oven for 13 to 15 minutes or until done. Remove cookies at once to wire rack to cool.

Yield: 3 dozen cookies.

Servings: 36 Nutrition (per serving): 93 calories, 32 calories from fat, 3.7g total fat, 5.9mg cholesterol, 51.7mg sodium, 65.2mg potassium, 13.8g carbohydrates, less than 1g fiber, 6.2g sugar, 1.7g protein.

recipe reviews
Low-Fat, Low-Cholesterol Oatmeal Drop Cookies
 #22767
 Cookie Lover (Pennsylvania) says:
You can tell that these cookie are a healthy snack instead of a rich calorie packed diet killer.
They are a little on the dry side but I really do not mind. I added some pecans to the mix and also some orange zest to add a fresh taste.
Overall, not bad.
 #28954
 Angela Wittman (Illinois) says:
These cookies are delicious! Instead of molasses, I substitute maple syrup and canola oil for the corn oil. I also leave out the raisins and add 1/2 cup of chopped walnuts instead. My husband loves them!
 #32954
 Jane Y., Lockport (New York) replies:
I doubled the recipe and it made 4 dozen cookies. Instead of using 1 cup of oil, I used 1/2 cup vegetable oil and 1/2 cup applesauce. In addition to the raisins (I used golden), I added 1 cup chopped walnuts and 1/2 cup mini chocolate chips. Very moist cookies and still low fat.
   #79948
 Joanne (Illinois) replies:
I thought these were amazing. Had a little peanut oil to use up so used that instead. Otherwise followed exactly as written. Great recipe. Thank You!
   #100152
 Tabby (Arizona) replies:
Awesome cookies! I actually substituted the oil for applesauce and they turned out amazing! I also added an extra 1/2 cup of oatmeal just to plump up the mix. Definitely soak the raisins prior to cooking, helps a lot. Delicious!!
 #29001
 Cookie-cooker (Missouri) says:
YUMMY! These are good and I felt great eating them because they are healthy too! I had to add a little milk because they were too dry at first, but with the touch of milk... Super good!
 #29783
 Dawn Lormand (United States) says:
These are the best oatmeal cookies, fat-free or not. Helpful hint I learned from someone else - while mixing your ingredients, allow the raisins to soak in a bowl of hot water. This makes them plump and juicy.
 #29847
 Cooks.com replies:
Hi Dawn,

Plumping the raisins is a good plan. I always plump the raisins (and any other dried fruit) first - it greatly improves them! A quick way to do it is to put them in a pyrex measuring cup and just cover them with water. Sometimes I also add a few tablespoons of sugar to the water and/or a tablespoon of rum. Put the cup in the microwave for 4 or 5 minutes and then let them soak.

-- CM
 #38663
 Sarah (North Carolina) says:
AMAZING! I just made these cookies, added some almonds, reduce the oil and sugar to the half, used honey instead of molasses, added half a cup more oatmeal, and substitute the egg with 2 egg whites and turned out amazing! The way i made it was healthier (less fat and sugar) and cholesterol free!! Thanks a million!
   #108261
 Beth Horowitz (Florida) replies:
Great healthy cookie... I too added honey instead of molasses and made them with sugar-free brown sugar mix. I also only used 1/2 cup of oil and two tablespoons of applesauce, then I added dried cherries in addition to the raisins.
   #125116
 Olga L. Saenz (Texas) replies:
This cookie recipe is the best oatmeal cookie I have ever made. I didn't have molasses, but I had corn syrup so I used it. I don't use corn oil, so I used canola. I added 1/2 cup chopped pecans and 1/2 shredded coconut. In a small Pyrex bowl I heated the dried cranberries in enough water to just cover them. I didn't use the water it calls for, I just folded in the warm cranberries and the water in the bowl. I lined the cookie sheets with parchment paper. The cookies just slid off the paper. I baked for 15 minutes. They are soft, chewy and flavorful.
   #48138
 Ro (Wisconsin) says:
This is one of our favorite cookies. I have substituted chocolate chips and children just love them. I also have chopped my raisins so they aren't over powering the cookie.
   #50289
 Robin (Missouri) says:
Definitely needs a little tweaking to add some needed sweetness but still a good healthy snack. I added some wheat germ and ground flaxseed and a teaspoon of imitation butter flavoring. I used 1/2 vegetable oil and 1/2 applesauce to make healthier. I also used Craisins and like them better than raisins. Thanks for the recipe. I will use it again.
   #96420
 Brenda (United States) says:
This recipe is delicious. I did substitute goji berries for the raisins and also tossed in a handful of pecan pieces. They taste great - soft, chewy, and just the right amount of sweet.
   #133052
 Ilovejamesdean (Tennessee) says:
Oh my goodness!! Slap some creme between two of these cookies and you've got yourself a Little Debbie's Oatmeal Creme Pie!! :) Too bad I'm trying to lose weight!! These are by far the best oatmeal cookies I've ever had. I like to add a hint of nutmeg for the holidays, or chocolate chips to kill my chocolate cravings! My family's already asking for more!! LOVE!!!

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