Oatmeal Slims

TIMES FOOD STYLIST

This is a great soft and chewy oatmeal cookie with a subtle tartness that comes from dried cherries. Dried cranberries can be used instead of the cherries, especially during the holidays.

Rolled oats ground into a flour-like consistency blended with all-purpose flour provide the base for this healthful low-fat cookie.

CHEWY OATMEAL-CHERRY COOKIES

1/2 cup nonfat egg substitute (equivalent to 2 eggs)

1 cup dark brown sugar, packed

1/2 cup white sugar

2 tablespoons nonfat milk

1 tablespoon butter, softened

1 teaspoon vanilla extract

1 1/2 cups rolled oats

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups dried cherries

Combine egg substitute, brown sugar, white sugar, nonfat milk, butter and vanilla.

Grind 1 1/4 cups of rolled oats in food processor or blender to consistency of flour and combine with all-purpose flour, baking soda and salt. Stir into sugar-egg mixture. Stir in remaining 1/4 cup rolled oats and cherries. Drop onto greased baking sheets by tablespoon.

Bake at 375 degrees about 5 minutes or until center tests done. Remove from baking sheets while warm to wire rack to cool. Makes about 4 dozen cookies.

Each cookie contains about:

49 calories; 57 mg sodium; 1 mg cholesterol; trace fat; 11 grams carbohydrates; 1 gram protein; 0.05 gram fiber.

Copyright © 2019, Los Angeles Times
EDITION: California | U.S. & World
60°