Healthified Oatmeal-Raisin Cookies

37% less fat • 33% less sat fat • 25% fewer calories than the original recipe—see the comparison Nature’s sweetness shines through in a cookie updated with whole wheat flour and shorted on shortening. From eatbetteramerica.

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(18 Ratings)

18 Ratings

5 Stars 39%

4 Stars 44%

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1 Stars

Member Reviews (10)

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PREP TIME
1 Hr 20 Min
TOTAL TIME
1 Hr 20 Min
SERVINGS
36

3/4: cup no-trans-fat 68% vegetable oil spread stick, softened

3/4: cup packed brown sugar

1/2: cup granulated sugar

1/3: cup buttermilk

2: egg whites

2: teaspoons vanilla

2: cups Gold Medal® whole wheat flour

1 1/2: teaspoons ground cinnamon

1: teaspoon baking soda

1/2: teaspoon salt

2: cups old-fashioned oats

1: cup raisins

1/3: cup chopped pecans or walnuts, toasted*

1 Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.
2 On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.
3 Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.

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Expert Tips

*To toast the pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Don't have any buttermilk? To substitute, place 1 teaspoon vinegar in a 1 cup glass measuring cup; add fat-free (skim) milk to measure 1/3 cup. Let stand 5 minutes.

Flattening the cookies slightly helps the cookies bake more evenly.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 120

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 110mg;
Total Carbohydrate 19g

(Dietary Fiber 1g,
Sugars 10g),

Protein 2g;

Percent Daily Value*:

Vitamin A 4 %;
Vitamin C 0 %;
Calcium 0 %;
Iron 4 %;

Exchanges:

1 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

What is healthified?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original

Here's the skinny

Before	After
1 cup shortening	3/4 cup no-trans-fat 68% vegetable oil spread stick, softened
2 eggs	2 egg whites
1 1/2 teaspoons vanilla	2 teaspoons vanilla
2 cups all-purpose flour	2 cups Gold Medal® whole wheat flour
1 teaspoon salt	1/2 teaspoon salt
3/4 cup chopped pecans	1/3 cup chopped pecans or walnuts, toasted*

Nutritional Highlights

Calories		160 (before) 120 (after)
Fat		1 1/2 (before) 1 (after)
Saturated Fat		1 1/2 g (before) 1 g (after)
Total Fat		8 g (before) 4 1/2 g (after)

Review & Comments

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1 - 3 of 10 Reviews View All

Posted 2/27/2012 2:18:32 PM REPORT ABUSE Toastqueen said:

Rating:

Bland and boring, these cookies don' even look good. Waste of my time, ingredients, and taste buds!

Posted 11/22/2011 4:00:42 PM REPORT ABUSE ruthcar10 said:

Rating:

Splenda is not healthy.

Posted 11/22/2011 4:00:13 PM REPORT ABUSE prdfy said:

Rating:

I wish you could provide a "Healthfied" cookie recipe that substitutes Stevia for sugar. My problem with baking with Stevia is what to do about the lost volume that occurs when you use Stevia instead of sugar. Any tips?

1 - 3 of 10 Reviews View All