We switched to whole wheat flour, increased the natural goodness of oats and shorted the shortening by replacing it with a spread that’s free of trans-fat.
1 cup shortening >
3/4 cup no-trans-fat 68% vegetable oil spread stick
2 eggs >
2 egg whites
1 1/2 teaspoons vanilla >
2 teaspoons vanilla
all-purpose flour >
whole wheat flour
1 teaspoon salt >
1/2 teaspoon salt
3/4 cup chopped pecans >
1/3 cup chopped pecans, toasted
Nutritional Highlights
160 (before)
120 (after)
8 g (before)
4 1/2 g (after)
1 hr 20 min |
1 hr 20 min |
3 dozen cookies |
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.
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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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Nutritional Information
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
% Daily Value
Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges
1 Starch, 1 Fat
Carbohydrate Choices
1
