Great Big Oatmeal-Spice Cookies

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 178
Caloriesfromfat 7 %
Fat 1.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 38.9 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 162 mg
Calcium 0.0 mg


1 cup sugar
1 cup firmly packed brown sugar
1/3 cup water
1/3 cup fat-free milk
1 tablespoon vanilla extract
1 tablespoon vegetable oil
2 (2 1/2-ounce) jars baby food prunes
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
3 cups quick-cooking oats, uncooked
1 cup raisins or dried cranberries
Vegetable cooking spray


Combine first 7 ingredients in a large bowl, stirring well with a wire whisk. Combine flour and next 3 ingredients; add to sugar mixture, stirring just until blended. Stir in oats and raisins.

For each cookie, pack dough into a 1/4-cup measure. Drop dough, 3 inches apart, onto cookie sheets coated with cooking spray. Bake at 350° for 16 to 18 minutes or until lightly browned. Let cool on cookie sheets 1 minute. Remove from cookie sheets, and let cool completely on wire racks. (Cookies will be soft.) Store in an airtight container.


Mix the dough for these cookies, then cover and store it in the refrigerator for up to 1 week. If you prefer smaller cookies, drop the dough by rounded tablespoonfuls onto cookie sheets, and bake for 10 to 12 minutes.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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