Raise your hand if you like cookies and milk for after school snack, or any time! With kids back in school and families settling into fall routines, these bar cookies couldn’t be more simple to stir up for a homemade treat. Bar cookies are quicker to make than drop cookies too.
Yogurt and oil substitute for butter and make an easy-stir cookie dough – no mixer needed. It’s a good baking project for younger children, with just two bowls, a spoon, measuring tools, and a baking pan. Use the recipe as a reading and measuring lesson!
These moist chewy cookies masquerade so well for traditional oatmeal cookies, you’ll be surprised to know they have about half the fat and calories. Make them with golden raisins, natural raisins, or some of each.
Let’s get started!
Really Good Low-Fat Raisin Oatmeal Cookie Bars
1 cup white whole wheat flour or whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup fat-free vanilla or plain yogurt
2 tablespoons canola oil or corn oil
1 large egg
1 teaspoon vanilla extract
1-1/3 cups old-fashioned or quick-cooking oats (not instant)
1 cup Sun-Maid Natural or Golden Raisins
HEAT oven to 375º F. Line a 9×13-inch baking pan with parchment, foil or coat with cooking spray.
COMBINE flour, baking powder, cinnamon, baking soda and salt in a small bowl.
COMBINE brown sugar, yogurt, oil, egg and vanilla in a large bowl. Stir in flour mixture until well blended.
STIR in oats and raisins.
SPREAD dough evenly into prepared pan using water moistened fingertips or silicone spatula. Dough is slightly stiff and sticky.
BAKE for 15-18 minutes until lightly browned and center feels set when lightly pressed with fingertip. Cool in pan. Lift from pan with parchment or foil if using and cut into bars.
Makes 20 bars
Calories 126; Protein 2g; Fat 2g (Sat. Fat 0.1g); Carbohydrate 26g; Dietary Fiber 2g; Cholesterol 10mg; Sodium 126mg
STEP BY STEP
Stir the sugar, oil and eggs in a large bowl. Stir the dry ingredients in another bowl.
Stir well to make a stiff dough.
Spread evenly with a moistened spatula or fingers.
Bake 15-18 minutes until golden brown and top springs back when touched. Lift from pan with parchment or foil. Cool then cut into 20 bars.