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Oatmeal Spice Cookies

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  • 2 1/4 c Rolled oats, quick cooking (I've used old fashioned)
  • 3 tb Orange juice, or water (or combination)
  • 1 c All-purpose flour, unbleached
  • 1/2 ts Baking soda
  • 1/2 ts Baking powder
  • 1/4 ts Salt, or lite salt
  • 1/4 ts Cinnamon, heaping
  • 1/4 ts Nutmeg, heaping
  • 3 tb Butter or margarine, I've used it as is and it works fine, but (Original recipe calls for "browned" unsalted butter * (see instructions))
  • 3 tb Canola oil
  • 1 c Dark brown sugar, packed
  • 1 Egg white, large
  • 2 ts Vanilla extract
  • 2 tb Granulated sugar, for shaping cookies


I got this recipe at a Lowfat Holiday Baking Seminar sponsored by a local hospital a few years ago. These are my favorite! The texture is different than ones made with lots of butter(a little more crumbly), but they have great flavor!
Source: Dream Desserts by Nancy Baggett, 1993
Preheat oven to 350 degrees F. Generously grease baking sheets or use parchment paper.Stir together oats and juice in a medium bowl; set aside.Thoroughly stir together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl, set aside.In a large mixer bowl with mixer set on medium speed, beat butter and oil until well blended and smooth. Add brown sugar, egg white, and vanilla, and beat until fluffy and smooth. Beat in the flour mixture. Using a large wooden spoon, stir in oat mixture until thoroughly incorporated.Using lightly greased hands, press together and shape dough into 1-inch balls, spacing the balls about 3 inches apart on baking sheets. Flatten cookies into 2 1/2-inch rounds using the bottom of a glass that has been lightly greased and dipped in sugar. Dip the glass in sugar after flattening each cookie.
Store airtight for up to 10 days. Freeze for longer storage.
According to the book, this recipe makes about 35 3" cookies. Per cookie: 99 calories, 2.9 g fat, 2 mg chol., 35 mg sodium, 26% calories from fat. * Browned Butter:
Melt butter in a medium-sized saucepan over medium heat. Adjust heat so butter boils very gently but steadily. Cook, uncovered and stirring frequently, for 4-6 minutes, until foaming subsides and butter turns golden but not brown; watch carefully to avoid burning on the bottom. Immediately remove pan from heat, stirring for 30 seconds. Set aside to cool slightly. Transfer to a storage container and store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. Makes scant 8 tablespoons.
I don't bother with the browned butter thing - the author says that browned butter gives a stronger butter flavor when using a lesser amount. It's up to you - maybe try it both ways and see which you like better.
Posted to Digest eat-lf.v097.n026 by on Jan 25, 1997.