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Ingredients Jump to Instructions ↓

  1. 1 c Rolled oats;

  2. 1/2 c All-bran, Bran Buds, Fiber

  3. 100% Bran

  4. 1/4 c Pecans;

  5. 1/2 c Margarine; (1 stick)

  6. 1/2 c Sugar;

  7. 1/2 c Brown Sugar;

  8. 1/4 c Egg; whites

  9. 1 ts Vanilla

  10. 3 ts Water

  11. 1 c All-purpose flour

  12. 1/2 ts Baking powder

  13. 1/2 ts Baking soda

  14. 1/4 ts Salt

  15. 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water. Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough. Drop by

  16. 1 1/2 tablespoonfuls onto a cookie sheet that have been sprayed with pam spray or lined with aluminum foil. Bake at

  17. 375 for about 12 minutes; then remove cookies to a wire rack and cool to room temperature. Food exchange per serving:

  18. 1 STARCH/BREAD EXCHANGE

  19. 1 FAT EXCHANGE Calories:

  20. 127, FAT:

  21. 6g, CHO:

  22. 17g, Na:

  23. 139mg, PRO:

  24. 2g, Cholesterol:

  25. 0 Source: Derrests for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master

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