Fruited Oatmeal Cookies

Fruited Oatmeal Cookies

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Rated: 1
  • Makes: 48 servings
  • Prep 25 mins
  • Bake 9 mins to 11 mins per batch
  • Serving Size: 1 cookie
  • Carb Grams Per Serving: 17


  • 2 cups rolled oats
  • Nonstick cooking spray
  • 1/2 cup butter, softened
  • 1 1/2 cups packed brown sugar*
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1 6 - ounce carton plain lowfat yogurt
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1/4 cup snipped dried apricots
  • 1/4 cup dried currants
  • 1/4 cup chopped walnuts, toasted


  1. Preheat oven to 375 degrees F. Spread oats in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once; set aside. Lightly coat cookie sheet with cooking spray or line with parchment paper; set aside.
  2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and allspice; beat until combined. Beat in yogurt, egg, and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in oats, apricots, currants, walnuts, and any remaining flour. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.
  3. Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer cookies to a wire rack; let cool. To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months. Makes about 48 (1 cookie each) servings


  • *Sugar Substitutes: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1-1/2 cups brown sugar.
  • *Sugar Substitutes: Per Serving with Substitute: Same as above, except 90 cal., 13 g carb., 53 mg sodium.


  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 48
PER SERVING: 101 cal., 3 g total fat (1 g sat. fat), 5 mg chol., 55 mg sodium, 17 g carb. (1 g fiber, 8 g sugars), 2 g pro.

Diabetic Exchanges

Starch (d.e): 0.5; Other Carb (d.e): 0.5; Fat (d.e): 0.5