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| Home -> [Cookies & Bars, Desserts, Diabetic] -> [Oatmeal cookies Recipe] |
Oatmeal cookies
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| Artist: |
_ |
Yield: |
24 |
| Categories: |
Cookies & Bars, Desserts, Diabetic |
Rating: |
no rating. |
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Ingredients:
| | INGREDIENTS | | 1/2
| cup | Margarine, (1 Stick) | | 1/4
| cup | Sugar | | 1/4
| cup | Brown sugar | | | Dry sugar substitute equal | | | To ?cup of sugar | | 1/4
| cup | Egg, whites | | 1
| tsp | Vanilla | | 1/2
| tsp | Black walnut flavoring | | 1/4
| cup | Water, at room temperature | | 1 1/2
| cup | All-purpose flour | | 1
| tsp | Baking soda | | 1/4
| tsp | Salt | | 1/2
| cup | Black or English Walnuts | | | -chopped |
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Procedures:
| 1 | Cream margarine, sugars and dry sugar substitute together at medium speed until light and fluffy. | | 2 | Add egg whites, flavorings, and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings, and water. | | 3 | Stir flour, baking powder, salt, oatmeal and walnuts together to blend, and add to creamy mixture. | | 4 | Mix to blend. | | 5 | Drop dough by 1 ?t onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. | | 6 | Press each cookie down lightly with the back of a tablespoon dipped in color water. | | 7 | Bake at 350°F for 12 to 14 minutes, or until cookies are lightly browned. | | 8 | Remove them to a wire rack and cool to room to temperture. | | 9 | Yield: 24 food exchanges per serving: 1 starch/bread exchange + 1 fat exchange calories: 122°Fat: 6g, cho: 15g, pro: 3g, na 120 mg, cholesterol: 0 |
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