Healthier Oatmeal Cookies Go Fast

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A Weight Watchers Treat

Quest For Banana Cream Pie The Way Haussner's Made It

November 25, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Gaila Droegemeier from Centerton, Ark., was hoping someone would have the recipe for a Weight Watchers oatmeal cookie. She had a recipe some years ago but misplaced it and she has not been able to reproduce the wholesome-tasting cookie to her satisfaction. A quick search on the Internet turned up several promising recipes.

I tested one by Michelle Marshal that she posted on a site called I decided not to tell my testers that it was a Weight Watchers cookie. Based upon how fast the batch was gobbled at my house, I doubt anyone was aware that the chewy and delicious cookies were also low fat and relatively low calorie.


* Susan Koenig from Perry Hall is hoping someone will have the recipe for Haussner's restaurant Banana Cream Pie.

* Judith Kelly of Guerneville, Calif., is looking for a recipe for shrimp and pasta that she found 10 or 15 years ago in a San Francisco newspaper. It was very easy to make and contained shrimp, cherry tomatoes, angel hair pasta and butter.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefin Letters might be edited for clarity.

Oatmeal Cookies

Makes: 3 dozen cookies


cup flour


teaspoon baking powder


teaspoon baking soda


teaspoon salt


teaspoon cinnamon


tablespoons vegetable shortening


cup unsweetened applesauce


cup granulated sugar


cup light brown sugar


whole egg or 1/4 cup egg substitute


teaspoon vanilla

1 1/3

cup rolled oats


cup raisins

Preheat oven to 375 degrees. Lightly spray cookie sheet with cooking spray or line with parchment paper. In a large bowl, mix flour, baking powder, baking soda, salt and cinnamon. In a separate mixing bowl, whisk together shortening, applesauce, sugars, egg and vanilla until shortening breaks into pea-sized pieces. Drop by rounded teaspoons onto cookie sheets spaced two inches apart. Bake for 10 to 12 minutes. Remove from oven and cool on sheets for 5 minutes then transfer to cooling rack.

Nutrition information

Per cookie: 65 calories, 1 gram fat, trace saturated fat, 1 gram protein, 13 grams carbohydrates, 1 gram fiber, 6 milligrams cholesterol, 63 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

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