Lower-Fat Chewy Oatmeal Spice Cookies

36
Servings
10 min
Preparation Time
10 min
Cook Time
Ingredients
Rating

Chewy oatmeal spice cookies are the perfect treat when you’re looking for a soft cookie full of yummy spices and texture. Full of chewy oats, apple butter, cinnamon, and nutmeg, these cookies are an irresistible snack.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
4 tbsp margarine, softened
3/4 cup apple butter or applesauce
2 egg whites or 1 egg
2 tbsp fat-free milk
2 tsp vanilla
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
1/4 tsp ground nutmeg (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup diced dried mixed fruit or raisins

Cooking Instructions

Heat oven to 350°F.
Lightly spray cookie sheets with cooking spray.
In large bowl, beat sugars and margarine until well blended.
Add apple butter, egg whites, milk and vanilla; beat well.
Add combined flour, baking soda, cinnamon, salt and nutmeg, if desired; mix well.
Add oats and dried fruit; mix well. (Dough will be moist.)
Drop dough by rounded tablespoonfuls onto cookie sheets.
Bake 10 to 12 minutes or until edges are light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
Store tightly covered.

Serving Tips:

For a No Fat-Added Cookie: Omit margarine and increase apple butter to 1 cup. Proceed as recipe directs.

Cook Note:
Look for apple butter in the jam & jelly section of the supermarket.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
Lightly spray cookie sheets with cooking spray.
In large bowl, beat sugars and margarine until well blended.
Add apple butter, egg whites, milk and vanilla; beat well.
Add combined flour, baking soda, cinnamon, salt and nutmeg, if desired; mix well.
Add oats and dried fruit; mix well. (Dough will be moist.)
Drop dough by rounded tablespoonfuls onto cookie sheets.
Bake 10 to 12 minutes or until edges are light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
Store tightly covered.