Oatmeal Cookie

Makes 24 cookies / Serving size: 1 cookie

¼ cup Land O Lakes Spreadable Butter, room temperature

1/3 cup sugar

½ cup loosely packed brown sugar

1 medium egg

1 teaspoon vanilla extract

1/3 cup pureed prunes

¼ cup fat-free sour cream

½ cup whole wheat pastry flour

¼ cup raisins

¼ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

Pinch ground cloves

½ cup dry rolled oats

¼ cup cooked oatmeal

Preheat oven to 375. Lightly coat cookie sheet with canola oil and set aside.

In a medium bowl cream the butter and sugar. Add egg and vanilla and beat until fluffy. Mix in prune puree and sour cream.

Add flour, raisins, baking soda, salt, cinnamon, ground cloves, rolled oats and cooked oatmeal. Blend well.

Scoop out 1 ½ tablespoons onto cookie sheet, 1 inch apart and bake for 10 to 12 minutes, until golden brown. Allow the cookies to cool before serving.

Per serving: calories: 75, carbohydrates: 15g, fat: 2g, cholesterol: 7mg, protein: 1g, sodium: 58mg, trace of fiber.

Judy Caplan is a registered dietitian with a private practice in preventive health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company, Nutrition Ammunition.

About WF Staff

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