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Oatmeal Cookies

Diabetic Recipe

Eight variations of oatmeal cookies! From carrot oatmeal to lemon, fruited, peanut butter to jumbo sized cookies.

Oatmeal Cookies

Carrot and Oatmeal Cookies

Lots of healthful ingredients in these tasty carrot and oatmeal cookies! Honey, whole wheat flour, spices of cinnamon, nutmeg and allspice with oatmeal, nuts, raisins and of course, grated carrots.

1 cup honey
1 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon salt, or to taste
1 1/2 teaspoons cinnamon
1 teaspoon allspice & nutmeg
2 cups old fashioned oatmeal
1 cup chopped nuts
2 cups raisins
2 cups grated carrots

Preheat oven to 375 degrees. In a mixing bowl beat together the honey, oil, vanilla and eggs.

In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and oatmeal and blend well. Stir in the nuts, raisins and carrots. Add the liquid ingredients to the mixture and blend well. Drop by teaspoonfuls onto an oiled cookie sheet.

Bake for 12 to 15 minutes or until the cookies are golden brown. Remove the cookies from the cookie sheet and cool them on a rack before storing. Yield: 7 dozen cookies.

Peanut Butter Oatmeal Cookies

Oatmeal Peanut Butter Cookies are light in salt, light in fat and very light on sugar. Full of flavor thanks to the peanut butter and oatmeal. Both of which pack a nutritional punch, too.

2/3 cup oatmeal
2 cups flour
1 teaspoon Lite salt
1/4 teaspoon soda
2 teapoons baking powder
1/3 cup corn oil
2/3 cup salt free peanut butter
1/4 cup egg substitute
1 egg
3 tablespoons skim milk
4 tablespoons liquid sweetener
2 tablespoons sugar substitute

Preheat oven to 350-degrees.

Sift flour, salt, soda, and baking powder. Cream next six ingredients together add oatmeal, beat. Add flour mixture, stir until it forms a ball; roll into 1-inch balls. Place on ungreased cookie sheet. Press down with glass. Bake at 375 degrees for ten minutes.

Recipe makes about 2 dozen Oatmeal Peanut Butter Cookies at approximately 35 calories per 1 cookie.

Double Chocolate Oatmeal Cookies

A bit of whole wheat flour replaces some of the white for wholesome goodness in these Double Chocolate Oatmeal Cookies. Semisweet chocolate chips double up the chocolate flavor while sugar substitute lends just he right amount of sweetness.

1 cup granulated sugar substitute
1 cup margarine
1 large egg
1/4 cup water
1 teaspoon vanilla
1-1/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cocoa
2 cups rolled oats
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate chips

Cream sugar and margarine together at medium speed until light and fluffy. Add egg, water, and vanilla, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg, water and vanilla.

Stir flours, cocoa, oatmeal, baking soda and baking powder together to blend ; add to egg mixture. Mix to medium speed to blend and then add chocolate chips.

Drop dough by 1-1/2 tablespoonfuls onto cookie sheets that have been sprayed with nonstick cooking spray or lined with aluminum foil.

Bake at 350-degrees for 12 to 14 minutes, or until cookies are not quite firm; do not over bake, or cookies will be too hard. Remove them to a wire rack and cool to room temperature.

Yield:  36 cookies
Calories: 120; Cholesterol: 8g; Fat: 6g; Protein: 2g;

Exchange per ball:  1 Bread, 1 Fat

Lemon Oatmeal Cookies

Lemon rind and lemon flavoring give these tender Lemon Oatmeal Cookies a nice citrus flavor. Crispy rice cereal lends a nice crunch.

Lemon Oatmeal Cookies

2/3 cup vegetable oil
2/3 cup brown sugar
1/2 cup egg whites
2 tablespoons lemon juice
2 tablespoons grated fresh, or finely chopped, dried lemon rind
1 teaspoon lemon flavoring
1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cup crispy rice cereal

Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended.

Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating at medium speed. Stir in cereal. Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil.

Bake at 350-degrees for eight to ten minutes, or until cookies are lightly browned. Remove cookies to a wire rack and cool.

Calories: 87; Protein: 1g; Fat: 4g; Carbohydrates: 11g
Exchanges: 2/3 Bread, 1 Fat

Jumbo Fruited Oatmeal Cookies

Jumbo Fruited Oatmeal Cookies are nice and spicy with cinnamon and allspice. Packed with healthy oats, dried mixed fruit and chopped nuts.

3/4 cup butter, softened
3 eggs
3/4 cup apple juice concentrate
1-1/2 teaspoon vanilla
1-1/2 cup flour
1-1/2 cup oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
6 ounces dried fruit (mixed)
1/2 cup nuts, chopped

Chop fruit. Preheat oven to 350-degrees.

Beat butter in large bowl until creamy. Blend in eggs, apple juice concentrate, and vanilla. Add flour, oats, baking soda, salt, cinnamon, and allspice; mix well. Stir in dried fruit and nuts. Drop scant 1/4-cupfuls of dough, 3-inches apart, onto lightly greased cookie sheets; flatten slightly.

Bake 12 to 14 minutes, until edges are lightly brown. Cool one minute on cookie sheets, then transfer to wire racks to cool completely. Store in tightly covered container.

Recipe makes 18 servings.
Calories: 209; Protein: 4g; Carbohydrates: 24g; Fat:: >11g; Calories from fat: 32%; Cholesterol: 56g; Sodium: 239mg
Diabetic Exchanges: 1 diabetic starch/bread exchange, 2-1/4 diabetic fat exchange, 1/2 diabetic fruit exchange.

Special Oatmeal Cookies

Tasty Special Oatmeal Cookies using granulated artificial sweetener and egg whites to cut down on sugar and fat. Raisins and walnuts add a chewy crunch.

1-1/2 cups rolled oats
2/3 cup butter, melted
4 egg whites
1 cup granulated sweetener
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven to 375-degrees. Grease cookie sheets.

Beat butter in large bowl until creamy. Blend in eggs, apple juice concentrate, and vanilla. Add flour, Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts.

Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.

Recipe makes approximately 3-dozen cookies.
Calories: 241; Fat: 10g; Cholesterol: 19g; Sodium: 209mg; Protein: 18g; Carbohydrates: 21g

Chocolate Dipped Oatmeal Cookies

These are as appealing in looks as they are in taste with their cinnamon and oatmeal goodness and half of each cookie dipped in melted chocolate.

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 pound butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar substitute
2 eggs
1 teaspoon vanilla
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins or semisweet chocolate chips (optional)

2 cups (12 ounces) semi-sweet chocolate chips
3/4 cup chopped nuts

Heat oven to 350-degrees. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add flour mixture; mix well. Stir in oats and, if desired, raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool one minute on cookie sheets; remove to wire rack. Cool completely.

Melt chocolate chips according to package directions. Dip half of one cookie in chocolate; gently shake to remove excess. Sprinkle with chopped nuts. Place on waxed paper until set. Repeat with remaining cookies. If chocolate thickens, microwave at 15-second intervals until fluid. Store cookies with waxed paper between layers in tightly covered container.

Melting the Chocolate

To melt chocolate, chop into small pieces and microwave 30 seconds at a time until chocolate looks shiny. Stir and microwave 30 seconds longer, if necessary.

Remember that when you melt chocolate in the microwave oven, the chocolate will become soft, but not lose its shape until touched. When using the plastic bag technique, use your fingers to knead until smooth.

Recipe makes about 4 dozen cookies.
Serving Size: 1 cookie
Calories: 140; Total Fat: 8g; Saturated Fat: 3.5g; Cholesterol: 20mg; Sodium: 65mg; Carbohydrates: 18g; Fiber: 2g; Protein: 2g
Diabetic Exchange per cookie: 1/2 fruit

Crispy Oatmeal Cookies

Simple but oh so good Crispy Oatmeal Cookies spiced with sweet cinnamon.

1/3 cup butter or margarine
1/3 cup lightly packed brown sugar
1/4 cup warm water
1 cup flour, divided, 1/4 cup aside
1 cup quick rolled oats
1 teaspoon cinnamon
1/2 teaspoon baking soda

Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture.

Add the remaining flour gradually to the dough until it is stiff enough to roll. Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces about the same size. This is much easier than trying to use a cookie cutter if you need to know cookies per serving.

Place on a lightly greased cookie sheet. Bake at 350 degrees about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container.

Recipe makes about 36 Cookies
Serving Size: 3 cookies
Calories: 126; Fat: 6g; Protein: 2g; Carbohydrates: 16g
Exchanges: 1 Starch, 1 Fat