Oatmeal-Raisin Cookie Thins

The edges of these little guys may brown before the center, but don't panic; that's what makes them so delicious--a crunchy edge and soft[ center (and under 100 calories for two). They are best eaten within a day or two--although they won't last that long!]

Total Time:
50 min
Prep:
20 min
Inactive:
15 min
Cook:
15 min

Yield:
About 36 cookies
Level:
Easy

NUTRITION INFO
Ingredients
Directions

Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the oats, flour, cinnamon and salt in a food processor and pulse until the oats are finely chopped.

Combine the oil, sugar and maple syrup in a medium saucepan over medium-low heat and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the oat mixture, raisins and vanilla. Let the mixture cool slightly. Stir in the egg white.

Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Sprinkle with the turbinado sugar if using. Bake until golden brown (the edges of the cookies will be a deeper golden brown), rotating the sheets about halfway through, 10 to 12 minutes. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

For 2 cookies: Calories 90; Fat 4 g (Saturated 0 g); Cholesterol 0 mg; Sodium 70 mg; Carbohydrate 12 g; Protein 2 g; Fiber 0 g, Sugar 8 g


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    Oatmeal Raisin Cookies

    Recipe courtesy of Paula Deen