Recipe: Oatmeal-Raisin Cookies (diabetic recipe)

OATMEAL-RAISIN COOKIES
Source: Forbidden Foods Diabetic Cooking by Margaret Powers, Joyce L. Hendley

These oatmeal-raisin cookies are packed with flavor and have only 2 grams of fat per cookie. They'll keep in an airtight container up to 1 week or in the freezer for up to 1 month.

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
5 Tbsp stick margarine
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 egg
1/4 cup low-fat (1%) milk
1 tsp pure vanilla extract
2 1/4 cups quick-cooking oats
1/3 cup seedless raisins

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray.

In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a medium bowl, with an electric mixer on medium speed, beat the margarine until creamy, 2 minutes. Gradually blend in the sugars. Add the egg and continue beating until smooth, 1 minute. Beat in the milk and vanilla until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. Stir in the oats and raisins.

Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, about 7-9 minutes. With a spatula, remove the cookies to a rack and cool completely.

Number of Servings: 20; Serving Size: 2 cookies

Exchanges Per Serving: 1 Carbohydrate, 1 Fat

Nutrition Information
Amount per serving: Calories 115, Calories From Fat 34, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 11 mg, Sodium 109 mg*, Total Carbohydrate 18 g, Dietary Fiber 1 g, Sugars 7 g, Protein 3 g

* Not appropriate for low sodium diets.