Zutaten für Low Fat Butterscotch Oatmeal Pecan Cookies
- Quick Oats
- 1 cup all-purpose flour (or ½ cup all-purpose flour and ½ cup whole wheat flour)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- Light Brown Sugar
- Light Corn Syrup
- 2 large egg whites
- 1 teaspoon maple extract
- 1 cup pecan halves
- 1 cup butterscotch chips
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Zubereitung von Low Fat Butterscotch Oatmeal Pecan Cookies
- Preheat oven to 350°F (175°C). Spray two baking sheets with cooking spray.
- In a large bowl, combine 2 cups rolled oats, 1 cup all-purpose flour (or ½ cup all-purpose flour and ½ cup whole wheat flour), 1 teaspoon ground cinnamon, and ½ teaspoon baking soda. Mix well.
- In a separate bowl, whisk together ½ cup packed light brown sugar, ½ cup light corn syrup (or ¼ cup light corn syrup and ¼ cup honey), 2 large egg whites, and 1 teaspoon maple extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Stir in 1 cup pecan halves and 1 cup butterscotch chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Avoid overbaking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
3g
Carbs
4g
