Difference between revisions of "Pecan Oatmeal Cookies"
RealRecipes (talk | contribs) m (Text replace - "Category:Diabetic-friendly Recipes" to "Category:Diabetic-Friendly Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 14: | Line 14: | ||
* ¼ tsp [[salt]] | * ¼ tsp [[salt]] | ||
| − | == | + | == Procedures == |
# Place [[rolled oats|oatmeal]], cereal and [[pecans]] in a bowl and mix lightly. | # Place [[rolled oats|oatmeal]], cereal and [[pecans]] in a bowl and mix lightly. | ||
# Set aside. | # Set aside. | ||
Latest revision as of 16:23, 11 July 2012
Ingredients
- 1 cup rolled oats
- ½ cup All-bran, Bran Buds, Fiber One or 100% Bran
- ¼ cup pecans
- ½ cup margarine, (1 stick)
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup egg whites
- 1 tsp vanilla
- 3 tsp water
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Procedures
- Place oatmeal, cereal and pecans in a bowl and mix lightly.
- Set aside.
- cream margarine and sugars together at medium speed until light and fluffy.
- Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water.
- Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough.
- Drop by 1½ tablespoonfuls onto a cookie sheet that have been sprayed with PAM spray or lined with aluminum foil.
- Bake at 375°F for about 12 minutes; then remove cookies to a wire rack and cool to room temperature.
Nutritional information
Per serving:
- Calories: 127 | fat: 6g | cho: 17g | NA: 139mg | pro: 2g | cholesterol: 0
- Food exchanges: 1 starch/bread | 1 fat
