Best 3 Oatmeal Cookies Light Recipes

Indulge in the delightful symphony of flavors with our collection of oatmeal cookie recipes, a tribute to the classic treat with a lighter twist. These cookies are not just any ordinary cookies; they are crafted with a symphony of wholesome ingredients, resulting in a textural masterpiece that is both satisfying and guilt-free. From the classic oatmeal cookie with its chewy texture and bursts of sweetness to the innovative pumpkin oatmeal cookie with its warm, autumnal spices, each recipe promises a unique taste experience. Whether you prefer a traditional flavor profile or crave something more adventurous, our curated selection has something for every palate. So, grab your apron, preheat your oven, and embark on a culinary journey that will leave you craving more.

Here are our top 3 tried and tested recipes!

LIGHT INSTANT OATMEAL RAISIN COOKIES

Light Instant Oatmeal Raisin Cookies image

This is largely the Betty Crocker recipe, but it replaces the butter and shortening with light butter. My preparation also allows for the use of instant oatmeal packets in place of plain dry oats. Note that flavoring in the packets is crucial: if you're unsure about how the added flavors of the instant oatmeal will work with the rest of the recipe, then follow the instructions for separating the oats from the rest of the contents of the packet.

Provided by Late Night Gourmet

Categories Dessert

Time 41m

Yield 36 cookies

Number Of Ingredients 11

Ingredients

2/3 cup sugar
2/3 cup brown sugar, packed
1 cup light butter, softened
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
3 cups oats (or 3 1/2 cups if using instant oatmeal as-is)
1 cup all-purpose flour
1 cup raisins

Steps:

Preheat oven to 375°F.
If using good quality instant oatmeal, you may want to use the oatmeal packets in their entirety. If the flavor of the non-oat part of the oatmeal isn't to your liking, then empty each packet and pick out the dried fruit. Then, run the oatmeal through a sieve to separate the oats from the flavoring.
In a large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with a wooden spoon.
Stir in oats, flour and raisins.
If using oatmeal packets in their entirety instead of just the oats, allow the mixture to rest for 10 minutes to allow the dried fruit and other ingredients to fully rehydrate.
On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.

OATMEAL COOKIES LIGHT

Oatmeal Cookies Light image

Easy oatmeal cookies made with reduced fat substitutions.

Provided by MSGOODBAKE

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 18m

Yield 48

Number Of Ingredients 8

Ingredients

1 ¼ cups reduced fat margarine
½ cup white sugar
¾ cup packed brown sugar
2 egg whites
1 teaspoon vanilla extract
½ cup all-purpose flour
1 teaspoon baking soda
3 cups rolled oats

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg whites one at a time, then stir in the vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the rolled oats. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 9.9 g, Fat 2.6 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 87.4 mg, Sugar 5.5 g

"LIGHT" CHOCOLATE CHIP OATMEAL COOKIES

These are so I can feel OK with my toddler son eating them. Obviously, you could omit the chocolate chips and they'd be even better... but I didn't want to go crazy. I use "Earth Balance" margarine and "Enjoy Life" chocolate chips because they're dairy-free. I also have substituted 1/2 a cup of the whole wheat flour with garbanzo bean flour.

Provided by cathianne

Categories Drop Cookies

Time 21m

Yield 18 medium-sized cookies, 18-22 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup margarine
1/2 cup dark brown sugar, packed
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 1/2 cups oats (not instant)
1/2 cup dark chocolate chips

Steps:

Combine margarine, sugar, egg, vanilla and cinnamon. Stir until creamy and smooth. I microwave the margarine for about 30 seconds to soften.
Add flour and baking powder and stir until completely combined.
Add oats and then chocolate chips.
Spoon onto greased cookie sheets with a soup spoon with about an inch between each cookie.
Bake at 350 F for 11 minutes. I used two sheets in the oven at once, and if you do that, switch the bottom sheet with the top sheet after about 5 minutes and then continue cookie.
Let cool.

Tips:

Use old-fashioned oats. They will provide a chewier texture than quick-cooking or instant oats.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at a high temperature for a short amount of time. This will help them get crispy on the outside and chewy on the inside.
Let the cookies cool completely before serving. This will help them set and firm up.

Conclusion:

These oatmeal cookies are a delicious and healthy snack that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With a few simple tips, you can make the perfect oatmeal cookies every time.