Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Low Fat Breakfast Cookies

PrintPrint Recipe
  • Yield: 2 dozen cookies
  • Prep Time: 0:10
  • Bake Time: 7 to 10 minutes

Ingredients

  • 1 cup old fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons corn oil
  • 1 tablespoon butter OR margarine, softened
  • 1/2 cup packed light OR dark brown sugar
  • 1/4 cup Karo® Dark Corn Syrup
  • 1 egg
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 cup dried cranberries (see TIP below)

Directions

  1. Preheat oven to 375°F.
  2. Combine oats, all-purpose flour, whole wheat flour, wheat germ, baking soda, salt and cinnamon in a large bowl. Whisk together oil, butter, brown sugar, corn syrup, egg and vanilla in a small bowl. Add to flour mixture until blended. Stir in cranberries.
  3. Drop dough by level tablespoons 2 inches apart on greased baking sheets.
  4. Bake 7 to 10 minutes until lightly browned around edges. Remove cookies to wire rack to cool.
  5. TIP: Experiment with different mix-ins instead of dried cranberries. Pick one: 1/2 cup chopped apples,1/2 cup raisins, 1/2 cup chopped nuts OR1/2 cup semi-sweet chocolate chips (omit cinnamon if using chocolate chips). NOTE: Using chocolate chips or nuts will slightly increase fat content of cookies.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Cinnamon Pecan Cookies

Granola Cookies

Oatmeal Butterscotch Cookies
print image

Low Fat Breakfast Cookies

  • Yield: 2 dozen cookies
  • Prep Time:  10 minutes
  • Bake Time: 7 to 10 minutes

Ingredients

  • 1 cup old fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons corn oil
  • 1 tablespoon butter OR margarine softened
  • 1/2 cup packed light OR dark brown sugar
  • 1/4 cup Karo® Dark Corn Syrup
  • 1 egg
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 cup dried cranberries (see TIP below)

Directions

  • Preheat oven to 375°F.
  • Combine oats, all-purpose flour, whole wheat flour, wheat germ, baking soda, salt and cinnamon in a large bowl. Whisk together oil, butter, brown sugar, corn syrup, egg and vanilla in a small bowl. Add to flour mixture until blended. Stir in cranberries.
  • Drop dough by level tablespoons 2 inches apart on greased baking sheets.
  • Bake 7 to 10 minutes until lightly browned around edges. Remove cookies to wire rack to cool.
  • TIP: Experiment with different mix-ins instead of dried cranberries. Pick one: 1/2 cup chopped apples,1/2 cup raisins, 1/2 cup chopped nuts OR1/2 cup semi-sweet chocolate chips (omit cinnamon if using chocolate chips). NOTE: Using chocolate chips or nuts will slightly increase fat content of cookies.