Best Oatmeal Cookies

Best Oatmeal Cookies

  • Prep Time: 0 mins
  • Total Time: 10 mins
  • Yield: 50cookies

    • Ingredients

  • 3/4 cuplow-fat margarine, room temp
  • 1cupwhite sugar
  • 1/2 cupbrown sugar, firmly packed
  • 2largeegg whites, slightly beaten
  • 1 1/2 cupsall-purpose flour
  • 1teaspoonbaking soda
  • 1teaspooncinnamon, Ground
  • 1/4 teaspoonnutmeg, Ground
  • 1 1/2 cupsoats, uncooked
  • 1cupraisins
  • 1teaspoonvanilla

    • Directions

  • In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites.
  • In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture.
  • Stir in oats, raisins and vanilla. Chill 1 hour.
  • Preheat oven 350°F.
  • Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet.
  • Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies.
  • Bake 10 minutes.
  • Cool on racks.

    • Reviews

  • “These are absolutely wonderful! Chewy and delicious. They don’t taste low-fat at all.”

  • “Soooo good with a tall glass of milk, I am on my fourth cookie right now. These are so easy to make and are really the perfect oatmeal cookie, a tad bit crispy on the outside and very moist and delicious in the inside!! They stayed together very nicely too.Thanks for the delicious cookie recipe Dancer.”

  • “These cookies are the absolute best!All my friends who are total low-fat fanatics couldn’t believe how good they tasted even though they’re low fat!I ended up making 150 of these and passing them out. “

  • “I thought they were great.A little too sweet for me so I am going to cut back a little on the sugar and see how they turn out.”

  • “Terrific cookies Dancer….my older daughter (dieting and has lost 50 pounds in the past year) spotted this and we made them today.Crisp outside, chewy inside, you’d never, EVER know they’re lower in fat!Thanks so much for posting this delicious cookie recipe, it’s a definite keeper!”

  • “I made this recipe in triplicate, having had 6 egg whites left over from making key lime pie. Like others I found they came out of the oven soft (so the first batch I left in slightly longer and subsequently burned), and spread like CRAZY. I had to resort to doing them 6 at a time just to stop them turning in to one big sheet of cookie. Tasted fine, so the boys ate tonnes anyway, but far far too thin and spread-y for my liking :(“

  • “I used 1 egg instead of egg whites 3/4 c. white and brown sugar 2 t.of cinnamon 1/8 t. nutmeg 2 t.vanilla I skipped the raisins once mixed I baked 10 min. my wife said “these are fabulous””

  • “Found this recipe while searching for something to make with only what I had on hand.Used 1 egg insread of 2 egg whites, and used coconut in lieu of chocolate chips or raisins.Thought I may have under cooked them, so put them back in a little while longer – my mistake.Should have pulled them out after 10 minutes.Even crunchy they are delicious!”

  • “These were okay. My family ate them up, but there seemed to be something missing to me. I might try adding a bit more cinnamon next time. They came out okay in texture as well.”

  • “These cookies spread out and were thinner than I expected, but very good. I skipped the raisins and mixed in two eggs…. not just the egg whites. Yum!!!!! :o)”

  • “I just pulled these cookies out of the oven. I followed the recipe exactly, and they were paper-thin, and still very gooey. I even left them in the oven two minutes more than what the recipe called for. When I put them back in the oven for two minutes more, they were burnt. Needless to say, I was very disappointed. They were supposed to be a treat for my hubby, who loves big, thick, chewy oatmeal cookies. :(“

  • “Fantastic!These cookies were a big hit with my family.I made a few changes.I used butter, instead of margarine, and one egg insead of 2 egg whites.I used 2/3 cup white sugar and 3/8 cup brown sugar.I also added an extra teaspoon of vanilla.I did not chill the dough for one hour, nor did I flatten the dough with a glass dipped in margarine and sugar.I flattened the dough with my hands.I baked them an extra two minutes.Thanks for sharing.”

  • “these were the best cookies ive ever made flavor wise. i replaced raisins with chocolate chips, and very little nutmeg. family loves them thank you”

  • “Very good recipe, thank you!”

  • “Good recipe! I used cranberries instead. I also used a tablespoon instead of a teaspoon. “

  • “Good Flavor:).Only 1 ww point.Cut the recipe in 1/2 and got 22 cookies…although the other 3 may have dissapered into my mouth in a dough format:).”

  • “I didn’t even follow the recipe right and it still came out great.Party guests devoured it…next time I will reduce the sugar a bit (it was quite sweet).Thanks for the recipe!”

  • “Excellent! Cannot say enough about these moist chewy cookies! They never even made it to the cookie jar because we could not stop eating them.I used promise margarine and old fashioned oats. I wouldn’t change a thing about this recipe.”

  • “These turned out dandy, even without all the fat lowering techniques–I used 1/2 butter, 1/2 shortening and a whole egg (after having made a lemon souffle recently I already had too many egg yolks looking for a purpose).They’re great!”

  • “Really moist, soft and chewy.I used ‘old fashiones’ oats which made them pretty chewy.I also used the low-fat margarine, but no rasins (not a big fan here).A great low calorie and fat cookie!”

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