Crispy Oatmeal Crisps
Use “quick-cooking” oatmeal, not an instant oatmeal. In fact, instant oatmeal does not contain as much of the cholesterol-lowering properties as the regular.
INGREDIENTS | SERVES 16–18
- Nonstick cooking spray
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 tablespoons trans-fat-free margarine, melted and cooled
- 4 teaspoons baking powder
- 3 1/2 cups quick-cooking oatmeal
Preheat oven to 350°F.
Place aluminum foil on several cookie sheets. Spray with cooking spray.
Using an electric mixer, beat eggs until foamy.
Add cinnamon, vanilla, salt, and sugar. Beat 2 to 3 minutes until thick and well blended.
Add melted margarine and mix. Stir in baking powder and oats.
Using a rounded teaspoon, drop batter onto cookie sheet, about 2 inches apart. Continue to stir remaining batter occasionally, as the liquid will start to settle.
Bake for 10 minutes, until cookies appear thin and lightly colored, darker on the rim, and lighter in the center. When cookies are done, immediately slide the cookies off the cookie sheet, and cool.
A Healthful Twist on a Cookie?
This is a light oatmeal cookie, thin and crispy. Though a fairly basic cookie recipe, it has enough oatmeal to be able to get cholesterol-lowering benefits— certainly better than a brownie! Indulge the kids once in a while. Teach that it is acceptable to have a sweet treat; however, offer two cookies and a glass of cold low-fat milk, not six cookies!