Christmas Stollen Cookies
Submitted by: MTJ
Rolled oats, light whole wheat flour, candied fruits, and nuts are combined in a batter that also contains brown sugar, corn syrup, and the flavor of allspice.
Ingredients
- Light vegetable oil cooking spray
- 1 cup cholesterol-free butter substitute (Parkay, I Can't Believe It's Not Butter, etc.), softened to room temperature
- 1 egg
- 1 tbsp. baking powder
- 1 tbsp. pure vanilla extract
- 1 tsp. salt
- 1 tsp. ground Allspice
- 1 cup dark brown sugar, firmly packed
- 1/2 cup light corn syrup
- 1 1/2 cups light whole wheat flour
- 2 cups old-fashioned rolled oats
- 1 cup diced, mixed candied fruit (fruit cake mix)
- 1 cup coarsely chopped walnuts
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Method
Pre-heat oven to 375F. Lightly spray vegetable oil on cookie sheets. Combine butter substitute, egg, baking powder, vanilla, salt and Allspice. Beat with mixer until thoroughly mixed. Add brown sugar and corn syrup. Beat on medium to high speed for 1 minute until a smooth, whipped consistency. Add flour and beat until thoroughly moistened. Add oats and beat until thoroughly moistened. Stir in diced fruit and walnuts and until mixed. Spoon 1 heaping tsp. cookie mix for each cookie unto cookie sheets. Bake at 375 F for 11 to 15 minutes or until dough has air pockets in it and brown around edges. Cool on cookie sheets for 10-15 minutes. Watch carefully towards the final few minutes of baking. Cookies tend to burn on the edges easily.
Notes: The ingredients create cholesterol-free, high-protein, healthy cookies that are both crunchy and chewy. The taste reminds me of Christmas Stollen Breads, hence the name.
Number of Servings: Makes 5 dozen cookies.
Submitted by: MTJ ( See all of MTJ Recipes )
