Diabetic Oatmeal Cookies Recipe

Name: Diabetic Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. nonfat dry milk; 1/4 c. ice water; 1 c. raisins; 1/2 c. water; 1/2 c. margarine; 1/2 c. brown sugar; 1 egg; 1 tsp. vanilla; 1 c. flour; 1 tsp. cinnamon; 1/2 tsp. soda; 1/2 tsp. salt (omit if using self-rising flour); 1 c. rolled oats

Servings: persons

1/4 c. nonfat dry milk
1/4 c. ice water
1 c. raisins
1/2 c. water
1/2 c. margarine
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt (omit if using self-rising flour)
1 c. rolled oats

1
Whip dry milk with ice water for 4 to 5 minutes or until stiff peaks form.
2
Boil raisins in water for 2 minutes.
3
Drain, reserving liquid.
4
Combine margarine, brown sugar, egg and vanilla; beat for 1 minute at medium speed.
5
Sift together dry ingredients.
6
Add liquid from raisins.
7
Add to egg mixture and beat for 2 minutes at low speed.
8
Fold in rolled oats and raisins.
9
Fold in whipped dry milk.
10
Drop from teaspoon 2 inches apart on ungreased cookie sheet. Bake at 375u00b0 for 15 to 20 minutes.
11
Yields 3 1/2 dozen.
12
Each equals 1/2 bread plus 1/2 fat exchange.

617

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 c. nonfat dry milk, 1/4 c. ice water, 1 c. raisins, 1/2 c. water, and more.

Yes, Diabetic Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Diabetic Oatmeal Cookies

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