These cake-like cookies are a great way to sneak dried plums and oatmeal into your diet. When stored in a tightly covered container, the fruit adds moisture to the cookies, making them a bit softer.
Prep Time: 25 minutes
Baking Time: 8-10 minutes per cookie sheet
Yield: 24 cookies
Nonstick cooking spray
1⁄3 cup trans-fat-free 67% vegetable oil butter spread, softened
¼ cup packed Splenda® Brown Sugar Blend
3 tablespoons granulated white sugar
1 tablespoon grated orange peel
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
½ cup plus 1 teaspoon all-purpose flour
½ cup whole-wheat flour
½ teaspoon baking soda
¼ teaspoon ground cinnamon
2⁄3 cup quick-cooking rolled oats
2⁄3 cup coarsely chopped pitted dried plums (prunes)
- Preheat oven to 350° F. Very lightly coat cookie sheets with nonstick spray; set aside.
- Beat butter spread, brown sugar blend and granulated sugar in large bowl with electric mixer on medium until combined. Beat in egg, orange peel and juice and vanilla until combined. Reduce speed to low; add ½ cup all-purpose flour, whole-wheat flour, baking soda and cinnamon; mix just until combined.
- Stir in oats using wooden spoon. Toss chopped dried plums with remaining 1 teaspoon all-purpose flour; stir into dough. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake for 8 to 10 minutes or until lightly browned around edges. Transfer to a wire rack and cool completely.
Per Serving (1 cookie):
calories: 70; 20 calories from fat
total fat: 2.5 g; 0.5 g saturated fat, 0 g trans fat
cholesterol: 10 mg
sodium: 50 mg
total carbohydrates: 12 g
fiber: 1 g
sugars: 5 g
protein: 1 g
vitamins: vitamin A (4% DV), vitamin C (2% DV)
minerals: calcium (0% DV), iron (2% DV)
exchanges: 0.5 starch, 0.5 fat