Low Fat Whole Wheat Oatmeal Cookies

SERVINGS

Makes approximately 3 dozen cookies

INGREDIENTS
1/2 pound (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
2 eggs
2 cups sifted whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons milk
2 cups quick cooking rolled oats

PREPARATION
1. Preheat the oven to 350 degrees F. Lightly oil a baking sheet.

2. In a large bowl, cream together the butter and brown sugar, then beat in the eggs one at a time, scraping down the sides of the bowl as needed.

3. In another bowl sift three times the flour, salt, baking soda, and spices. Add half the flour mixture to the butter mixture, then half the milk, whisking to incorporate. Repeat with the rest of the flour and milk. Gently fold in the oats.

4. Drop the dough by rounded tablespoons onto the prepared cookie sheet, about 2 inches apart. Bake until the cookies are golden brown, but the centers are still soft, about 10 minutes. Transfer to a wire rack to cool.

Prepaired by Low Fat Dessert Recipes, Source By Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.

Low Fat Blueberry Oatmeal Cake

When I was at the warehouse store, the 9-pound box of rolled oats seemed like a fine idea. “100+ servings,” it proclaimed. I figured I had breakfast covered for more than three months. And for just pennies a day!

Then I lugged the box home. It looked a lot bigger on my pantry shelf than on the store shelf. But luckily, I can think of a lot of uses for rolled oats. Oatmeal cookies, for one. Fruit crisps, like the recipe I posted earlier.



Blueberry and Oatmeal Breakfast Cake
Jean Butzer, Batavia, N.Y.

Yield: 8 servings

1 1/2 cups whole-wheat pastry flour
3/4 cup uncooked rolled oats
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoons ground cinnamon, optional
3/4 cup skim milk
2 tablespoons canola oil
2 tablespoons mashed banana or unsweetened applesauce
Egg substitute equivalent to 1 egg or 2 egg whites
1 cup blueberries, fresh or frozen

Preheat oven to 400 degrees. Spray an 8-inch round baking pan with cooking spray.

Combine flour, oats, sugar, baking powder and cinnamon in medium-sized mixing bowl. In 2-cup measure, mix milk, oil, mashed banana or applesauce and egg.

Add wet ingredients to flour mixture. Stir until just moistened. Gently fold in blueberries. Spoon into baking pan. Bake, uncovered, 20-25 minutes, or until tester inserted in center of cake comes out clean.

Per serving: 211 calories; 9g protein; 33g carbohydrates; 5g fat; 0.5g saturated fat; 2.5g monounsaturated fat; 2g polyunsaturated fat 2g; 1mg cholesterol; 125mg sodium; 4mg fiber.

Prepaired by Low Fat Dessert Recipes