Crispy oatmeal cookies
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Crispy oatmeal cookies
  Oatmeal    Cookies    Diabetic  
Last updated 6/12/2012 12:55:21 AM. Recipe ID 17241. Report a problem with this recipe.
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      Title: Crispy oatmeal cookies
 Categories: Diabetic, Cooky/bars
      Yield: 36 Cookies
    1/3 c  Butter (margarine)
    1/3 c  Lightly packed brown sugar
    1/4 c  Warm water
      1 c  Flour, divided 1/4 cup aside
      1 c  Quick rolled oats
      1 ts Cinnamon
    1/2 ts Baking soda
  My note:  these keep fairly well in a covered container, and freeze
  well according to the cookbook.  Try ginger (used in some Australian
  ANZAC cookies) instead of cinnamon.
  Cream butter and sugar together thoroughly, then beat in water.  Set
  aside 1/4 cup flour for rolling.  Mix together the remaining dry
  ingredients, then stir them into the creamed mixture.
  Add the remaining flour gradually to the dough until it is stiff
  enough to roll.  Divide the dough into 3 lumps about the same size.
  Roll each lump of dough out about 1/8 inch thick and cut into 12
  pieces about the same size. This is much easier than trying to use a
  cookie cutter if you need to know cookies per serving.
  Place on a lightly greased cookie sheet.  Bake at 350 F about 10
  minutes or until golden brown around the edges.  Remove from pan,
  cool. Store in a covered container.  Makes about 36 cookies.
  3 cookies per serving:  126 calories, 1 starch choice, 1 fats choice
  16 grams carbohydrate, 2 grams protein, 6 grams fat.
  Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
  tested by Elizabeth Rodier Jan 94.

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Recipe ID 17241 (Apr 03, 2005)

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