Low Fat Breakfast Cookies

  • Yield:

    2 dozen cookies

  • Total Time:

    20 mins

  • Prep Time:

    10 mins

  • Cook Time:

    10 mins


  • 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 Mazola® Corn Oil
  • 1 tablespoon butter OR margarine, softened
  • 1/2 cup packed light OR dark brown sugar
  • 1/4 cup corn syrup, dark
  • 1 egg
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 cup dried cranberries (see TIP below)


  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.