Ingredients

How to make it

  • Heat oven to 350°F.
  • Soak raisins in 2 cups of hot water.
  • In large bowl, beat brown sugar, shortening, granulated sugar and applesauce until creamy. Add egg and vanilla; beat well. Add combined oats, bran, flour, salt and baking soda; mix well. Drain and fold raisins in the batter.
  • Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake 12 to 15 minutes or until edges are golden brown.
  • Remove to wire rack. Cool completely.
  • Store tightly covered.
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Reviews & Comments 10

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  • ellcee 6 years ago
    As an experienced (not expert) long time low carber, I suggest you research low carb way of eating. It is not a diet, it is a Way of life !! A good place to start is to jump into some good low carb forums. Netrition.com has an excellent forum with tons of information.

    ELLCee
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  • inmaculada 6 years ago
    I welcome all kind of information on this subject since it is my goal avoiding diabetic status as long as I can. I´ve bought many books about low-carb diets and it is a little messy, since as you say, they offer contradictory information on diets. Fortunately my sugar levels are under control with just diet and exercise.
    It would be very interesting sharing recipes and information with you and I hope to learn more about this. About fats, I normally use extra virgin Spanish olive oil and about sugars I use a natural sweetener called Stevia except for some extraordinary recipes for my family in which I use brown sugar or artificial sweetener (few times).
    I will subscribe to your page so I can be informed when you post your recipes. Regards from Spain.
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  • kimbo 6 years ago
    I also am pre-diabetic, inmaculada. I'm concerned about the nutritional information being given to pre-diabetics and diabetics. I've noticed magazines for diabetics contain a lot of recipes that include white flour, white potatoes, and even sugar - all of which raise blood sugar levels drastically. And then people wonder why they can't control their sugar levels. There's tons of low-carb information online. Maybe a change in diet will help us avoid being diagnosed with diabetes in the future. I'll try to find some low-carb cookie recipes and post them. OH! And we also want to avoid trans fats, which is what vegetable shortening is.
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  • inmaculada 6 years ago
    I do accept all opinions and am open to learn from others with more information than I have. I am in a pre-diabetic status since 1 year now and have so much to learn on this... thanks for your comment.
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  • kimbo 6 years ago
    I don't mean to be rude, Immaculada, but I've been studying low-carb eating for years. Low carb recipes eliminate sugar - both brown and white. Your recipe includes both with the option of substituting white sugar with Splenda. Raisins are very high on the glycemic index, and this recipe calls for an entire cup. Although whole wheat flour is healthier, it's not low carb. Oatmeal is a medium (not low) glycemic food (61 on a scale of 100).
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  • inmaculada 6 years ago
    Dear kimbo, I´m so glad you stopped by, I´m sure SOMEONE would really appreciate your opinion.
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  • kimbo 6 years ago
    These are NOT low carb. Someone needs to educate themselves about low-carb eating before posting recipes. This amount of sugar, flour, and oatmeal in one recipe does not constitute low-carb.
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  • michellem 6 years ago
    This looks good! I will give it a try. thank u for sharing..
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  • inmaculada 6 years ago
    Hi Jabec, thanks for your visit. Yes, brown sugar is as higher as white, and as higher as flour, any kind, the difference is that fiber in whole flour makes sugar levels stabilize, oats are low GI too, and since this recipe makes about 24 cookies, the effective amount of carbs is really low. Anyway, you can try lower it by using only Splenda.
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  • jabec 6 years ago
    Isn't brown sugar high in carbs? These look great, maybe I'll try it with Splenda brown sugar.
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