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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 18 |
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Directions: Preheat oven to 350 degrees F. Beat butter in large bowl until creamy.
Blend in eggs, apple juice concentrate and vanilla. Add flour, oats,
baking soda, salt, cinnamon and allspice; mix well. Stir in dried fruit and
nuts. Drop scant 1/4 cupfuls of dough, 3 inches apart, onto lightly greased
cookie sheets; flatten slightly. Bake 12 to 14 minutes or until edges are
lightly browned. Cool 1 minute on cookie sheets; transfer to wire rack to
cool completely. Store in tightly covered container. Makes 1 1/2 dozen
jumbo cookies.
Nutritional information per cookie: calories - 209, protein - 4 gm.,
fat - 11 gm., carbohydrates - 24 mg., cholesterol - 56 mg., sodium - 239
mg.
Diabetic Exchanges: 1 Starch/Bread, 2 1/4 Fat, 1/2 Fruit
FROM: Favorite All Time Recipes - Sugar-Free Desserts copyright
December 1992
NOTE: You could lower the fat content slightly by using egg substitutes
in place of the whole eggs.
| Ingredients:
3/4 Cup(s) Butter or margarine softened 1/2 ts Baking soda
3 Eggs 1/2 ts Salt
3/4 Cup(s) Thawed frozen unsweetened 1/2 ts Ground cinnamon apple juice concentrate 1/2 ts Allspice
1 1/2 Teaspoon(s) Vanilla
1 1/2 Cup(s) All-purpose flour
1 1/2 Cup(s) Uncooked rolled oats 1/2 c Coarsely chopped nuts
6 Ounce(s) Dried Mixed Fruit; ** |
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