Desserts don’t have to leave you feeling guilty. These South Texas Oatmeal Cookies, as included in “My Texas Table: 100 Family Favorites Done Light” (H-E-B, $12.49), are healthful, but they taste great.
The recipe comes from Anna Herrera of Premont. “We pushed down the calorie count on Anna’s recipe by replacing the lard and butter with margarine and applesauce and using egg whites instead of whole eggs,” the book says. “Don’t worry, you won’t miss them.”
South Texas Oatmeal Cookie
Non-stick cooking spray
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
1/2 cup sugar
4 tablespoons margarine, at room temperature
3/4 cup H-E-B Applesauce
2 egg whites
2 tablespoons fat-free milk
2 teaspoons vanilla
3 cups H-E-B Old-Fashioned Rolled Oats
1 cup H-E-B Raisins
Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray.
In a medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg. Mix well.
In a large bowl, beat sugars and margarine until well blended. Add applesauce, egg whites, milk and vanilla; beat well.
Slowly add flour mixture; mix well. Stir in oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes or until edges are light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack.
Approximate nutritional value per serving (1 cookie): 90 calories, 1.5 g fat, 0 cholesterol, 75 mg sodium, 18 g carbohydrates; 1g dietary fiber, 1o g sugar, 2 g protein.
1 carbohydrate choice.
Makes 3 1/2 dozen cookies.
From Anna Herrera, Premont/”My Texas Table: 100 Family Favorites Done Light”