I am CRAZY for oatmeal cookies!
Okay – I’m being dramatic, but when it comes to sweet treats, I can skip almost any cookie, cake or candy, yet I can’t resist oatmeal cookies.
This past weekend when plump blueberries graced farmers market tables, I picked up a few dozen pounds (another exaggeration), so I could eat them by the handfuls, and toss them into smoothies and salads.
Since I bought more than we could eat by far, and I wasn’t in the mood to freeze the remaining blueberries for future smoothies, I decided to mix them into a batch of healthy oatmeal cookies.
As I mixed the oats into a dough, I considered the combination of lemon and blueberries (a classic according to my go-to resource for ingredient information, The Flavor Bible), and decided to drizzle fresh lemon into the bowl.
When it comes to baking oatmeal cookies, I always use wholesome ingredients.
Bob’s Red Mill whole wheat pastry flour is my flour of choice. Standard whole wheat flour turns out a tougher cookie. I swap egg whites for whole eggs, and always reduce the sugar. Fruity cookies add enough sweetness, so why add more refined sugar?
I admit, I wasn’t sure how fresh berries would work in an oatmeal cookie recipe. I thought they might add too much moisture and make them soggy. But I was needlessly worried. As you can see, they reduced beautifully into the oats, and the cookies had a lovely crispiness on the edges, and softness in the middle.
While we’re talking cookies, I have two tips for you when it comes to low-calorie cookie making.
- Due to the reduced fat and sugar, oatmeal cookies come out of the oven crisp while warm, but tend to soften up and stick together when placed in a container, so I place paper towel in-between layers of cookies, then seal them in an air-tight container.
- These are large cookies, but you can make a lower calorie cookie by using a smaller scoop.
That’s enough of my oatmeal cookie craze for today. Give them a try and let me know what you think, or leave a comment to tell me what you put in your oatmeal cookies. I’ve made so many batches of cookies over the years, I’m starting to run out of new ideas!
Have a terrific weekend my foodie friends!
Lemon and Blueberry Oatmeal Cookies with Walnuts
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1/2 cup light brown sugar, packed
- 2 large egg whites
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup whole wheat pastry flour
- 2 cups oats
- 3/4 cup blueberries, fresh
- 1/2 cup walnuts, chopped
- Preheat the oven to 350 degrees and line a cooking sheet with parchment paper or a nonstick cookie sheet sprayed with cooking spray.
- Combine butter, sugars, lemon juice, lemon zest, and egg whites in a large bowl and mix well.
- Add baking powder, baking soda, cinnamon, flour and oats. Mix well.
- Fold in blueberries and walnuts.
- Using a small ice cream scoop, scoop cookie dough onto the cookie sheet, placing well apart as these cookies spread out.
- Bake for 12 - 15 minutes until cookies are lightly browned and cooked through.
- Allow to cool completely before removing from the pan or they tend to fall apart. Once cool, they can be moved to a plate.
Food energy: 232kcal
Weight Watchers PointsPlus 6
Saturated fatty acids: 3.34g
Monounsaturated fatty acids: 2.47g
Polyunsaturated fatty acids: 2.82g
Total fat: 8.63g
Calories from fat: 77
Carbohydrate, by difference: 34.15g
Total dietary fiber: 3.06g
Total lipid (fat): 9.61g
Total sugars: 17.32g
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