Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
1 3/4 cups all-purpose flour
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, softened
6 ounces reduced-fat cream cheese, softened
1 1/2 cups firmly packed dark brown sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
3 cups uncooked regular oats
3/4 cup dried cherries
Vegetable cooking spray
1/2 cup chopped pecans
How to Make It
Preheat oven to 350°. Combine flour, pumpkin pie spice, salt, and baking soda.
Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in oats and dried cherries.
Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray; gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into dough.
Bake, in batches, at 350° for 13 to 14 minutes or until a wooden pick inserted in centers comes out clean. Remove cookies from baking sheets to wire racks, and let cool 10 minutes.
Carrot-Oatmeal-Pecan Snack Cookies: Prepare dough as directed through Step 2, stirring in 2 grated carrots with oats and cherries. Proceed with recipe as directed.
Per cookie: Calories 99; Fat 7g (sat 3g, mono 9g, poly 5g); Protein 1g; Carb 1g; Fiber 1g; Chol 5mg; Iron 7mg; Sodium 70mg; Calc 18mg.
Chocolate-Oatmeal-Pecan Snack Cookies: Prepare cookies as directed through Step Break 4 (87-oz.) dark chocolate bars into pieces. Microwave chocolate pieces in a small microwave-safe bowl at HIGH 45 seconds to 1 minute or until melted and smooth, stirring at 15-second intervals. Spoon chocolate into a small zip-top plastic bag. Snip 1 corner of bag with scissors to make a tiny hole. Drizzle chocolate onto cookies. Let stand 1 hour or until set.
Note: For testing purposes only, we used CocoaVia Original Chocolate Bars.
Per cookie: Calories 109; Fat 1g (sat 7g, mono 9g, poly 5g); Protein 2g; Carb 1g; Fiber 1g; Chol 5mg; Iron 8mg; Sodium 68mg; Calc 17mg.
Place baked cookies in zip-top plastic freezer bags, seal, and store in the freezer for up to one month.
I was SO disappointed in this recipe! I thought the cream cheese would make them awesome- the raw cookie dough was delicious!- but when baked they were just 'meh'. I agree with the other reviewers' assessment about the texture being weird, and they just didn't have the nutty, oat-y richness of flavor that one might expect. Will definitely NOT make this again!
These are excellent!
Making them for a students' dinner later this week, and still have a batch in the oven. I haven't yet done the dark chocolate drizzle, but I snacked on the "grossly misshapen" cookie from the first batch, and Oh myy!
I'll have to make them to keep at home sometime!
I agree with another reviewer that these cookies were very spongy in texture...very strange. I mean they tasted good and the kids liked them, but personally I couldn't get past the strange texture of them. We also put in semi-sweet chocolate chips.
Loved the recipe, I changed it up a bit and had to use gluten-free multi purpose flour, just reduce the flour by 1/4 cup(I sifted it first) I added chocolate chips, additional dried cherries and uped the spices, using allspice, clove, cinnamon, and pumpkin pie spice- took them to a retreat and they were a great hit! Also put chopped pecans IN the mix.
No one knew they were gluten-free!
Husband and I loved these cookies. I used 2 eggs instead of the egg substitute and I put the pecans in the dough. Next time will put in 1 cup of cherries (love cherries). Very flavorful and easy. A definite repeat.
These have a spongy texture which I was not a big fan of. I substituted 2 eggs for the egg substitute. I might use all butter instead of cream cheese, that may have contributed to the texture issue. I also added a cup of semi-sweet chocolate chips. They did not brown very well either. Will make something else next time.
A very flavorful cookie with healthy ingredients. I substituted dried cranberries for the cherries and turned the pecans into the dough rather than pressing onto the tops. A nice addition to the Christmas cookie plate.
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