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Science Healthnotes

Chewy Oatmeal Spice Cookies

Related recipes: Citrus, Dairy-Free, Desserts, Eggs, Grains, Kid-Friendly, Low-Carb, Low-Sodium, Potlucks, Vegetarian, Winter

These cookies stir up memories of grandmother, a cozy kitchen and a generous glass of milk.

Preparation facts

Yield: 24 servings

Ingredients

2 1/4 cups (195g) quick cooking oats, uncooked

1 cup (120g) unbleached flour, white

2 Tbs (15g) orange peel, finely grated (or tangarine peel)

1/2 tsp (2g) baking soda

1/2 tsp (2g) baking powder

1/3 tsp (1g) cinnamon

1/3 tsp (1g) nutmeg

1/4 tsp (2g) salt

6 Tbs (90mL) vegetable oil

1 cup (160g) brown sugar, packed

2 egg whites

1 tsp (5mL) vanilla extract

Directions

Preheat oven to 350°F (175°C).

Spray several baking sheets with vegetable oil spray and put aside.

In a medium bowl, mix together oats, flour, orange peel, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In a large mixing bowl with the mixer set on medium speed, beat together oil, brown sugar, eggs whites and vanilla until fluffy and smooth. Slowly beat in the oat mixture.

Using a spoon, form cookie dough into 2 1/2-inch (6cm) rounds and space about 3 inches (8cm) apart on baking sheets. Bake for 8–10 minutes until golden brown. Remove from baking sheets and let cool on rack.

Nutrition facts

Serving Size 1 serving

Calories 116

Calories from Fat 36 (31%)

% Daily Value*

6%Total Fat 4g

2%Saturated Fat 0.4g

Polyunsaturated Fat 1.2g

Monounsaturated Fat 2.2g

0%Cholesterol 0mg

2%Sodium 60mg

2%Potassium 71mg

6%Total Carbohydrate 18g

4%Dietary Fiber 1g

Sugars 9g

Sugar Alcohols 0g

4%Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Learn more about Aisle7.

Learn more about the authors of Aisle7 products.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.

*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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