Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Oatmeal: Oatmeal-Pecan Snack Cookies




Source of Recipe


Southern Living, FEBRUARY 2008


Recipe Introduction


This cookie is so densely packed with oats, nuts, and raisins that it can double as a powerfully nutritious snack! So, go ahead and munch on another cookie.


List of Ingredients




* 1 3/4 cups all-purpose flour
* 1 3/4 teaspoons pumpkin pie spice
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/4 cup butter, softened
* 6 ounces reduced-fat cream cheese, softened
* 1 1/2 cups firmly packed dark brown sugar
* 1/2 cup egg substitute
* 1 teaspoon vanilla extract
* 3 cups uncooked regular oats
* 3/4 cup dried cherries
* Vegetable cooking spray
* 1/2 cup chopped pecans


Recipe



1. Preheat oven to 350°. Combine flour, pumpkin pie spice, salt, and baking soda.

2. Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in oats and dried cherries.

3. Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray; gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into dough.

4. Bake, in batches, at 350° for 13 to 14 minutes or until a wooden pick inserted in centers comes out clean. Remove cookies from baking sheets to wire racks, and let cool 10 minutes.

Carrot-Oatmeal-Pecan Snack Cookies: Prepare dough as directed through Step 2, stirring in 2 grated carrots with oats and cherries. Proceed with recipe as directed.

Per cookie: Calories 99; Fat 2.7g (sat 1.3g, mono 0.9g, poly 0.5g); Protein 2.1g; Carb 16.1g; Fiber 1g; Chol 5mg; Iron 0.7mg; Sodium 70mg; Calc 18mg.

Chocolate-Oatmeal-Pecan Snack Cookies: Prepare cookies as directed through Step 4. Break 4 (0.87-oz.) dark chocolate bars into pieces. Microwave chocolate pieces in a small microwave-safe bowl at HIGH 45 seconds to 1 minute or until melted and smooth, stirring at 15-second intervals. Spoon chocolate into a small zip-top plastic bag. Snip 1 corner of bag with scissors to make a tiny hole. Drizzle chocolate onto cookies. Let stand 1 hour or until set.


YIELD: 4 Dozen Cookies

Note: For testing purposes only, we used CocoaVia Original Chocolate Bars.

Per cookie: Calories 109; Fat 3.1g (sat 1.7g, mono 0.9g, poly 0.5g); Protein 2.2g; Carb 17.1g; Fiber 1.1g; Chol 5mg; Iron 0.8mg; Sodium 68mg; Calc 17mg.