Recipe: Pecan Oatmeal Cookies for Candace

PECAN OATMEAL COOKIES
Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
Makes 24

1 cup rolled oats
1/2 cup All-bran, Bran Buds, Fiber One or 100% Bran
1/4 cup pecans
1/2 (1 stick) cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/4 cup egg whites
3 tsp water
1 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 375 degrees F. Coat cookie sheets with cooking spray or line with aluminum foil.

Place oatmeal, cereal and pecans in a bowl and mix lightly. Set aside.

Cream margarine and sugars together at medium speed until light and fluffy. Scrape down bowl and add eggs whites, water, and vanilla. Mix at medium speed for 1 minute.

Stir flour, baking powder, baking soda, and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough.

Drop by 1 1/2 tablespoonfuls onto prepared cookie sheets.

Bake at 375 for about 12 minutes; then remove cookies to a wire rack and cool to room temperature.

Food exchange per serving:
1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

Calories: 127, FAT: 6g, CHO: 17g, Na: 139mg, PRO: 2g, Cholesterol: 0