So I'm jonesin big time for some oatmeal raisin cookies. Last night, I looked at the lid of the oats and there was a recipe. I have everything but the 2 (!!!) sticks of butter.

Today, I looked for some lower fat versions that use ingredients I have. Seems all the low fat or non fat ones call for corn syrup. |:c 7

I don't have that, and I'm not sure I want to put it in anyway. But I do have molasses. I noticed that author had successfully subbed half for half.

Think I could sub it for the whole amount? Would I have to alter the portions of the other ingredients?

I also have whole rolled oats, not quick oats -- will they work ok? Obviously, I don't bake much.

Here's the recipe I'm working with. If you have a different one that would work, feel free to post:

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Oatmeal Raisin Cookies Lowfat

1 c Flour
1/2 ts Baking soda
1 c Quick oats
1/2 ts Cinnamon
1/2 c Sugar
2 Egg whites
1/2 ts Salt
1/3 c Karo syrup; light or dark
1/2 ts Baking powder
1 ts Vanilla
1/2 c Raisins

Preheat oven to 375 degrees. Spray cookie sheets with cooking spray. In large bowl combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed, add raisins. (batter will be stiff). Drop by rounded teaspoons onto prepared cookie sheets. Bake 10 minutes or until firm.Do not overbake. Remove on wire rack to cool. Makes 2 1/2 dozen cookies. Each cookie contains: 0gr fat, omg cholesterol, 60 calories, 1 gr protein, 65 mg sodium, 13 gr carbohydrates. I have used molassas for half of the syrup and added 1/4 teaspoon nutmeg and 1/4 teaspoon ginger, it really made a spicy cookie.

Thanks ladies!

Unfortunately, I got too antsy, and right after I posted, I made something I found on the Kashi website. I didn't have half the stuff for that either, so it was all subs.

So now I'm out of molasses and my crunchy toffee Kashi bars are more like a sweet, soggy pile of mushy puffed millet.

But, if I get motivated later today, maybe I'll used the melted brown sugar trick to make those oatmeal raisin cookies.

I found a webite that had a substitution for corn syrup with brown sugar:
Substitutions
For 1 cup dark syrup 1 1/4 cups packed brown sugar + 3 to 4 tbsp water

I've mixed brown sugar with water to make a corn syrup or molasis kind of goo.

I make substitutions like that all the time. The plain or ww flour should be fine with oatmeal cookies and I'd give the molasses a whirl.

Good luck!

Oh, I found this one too. I don't have an orange, but I have orange juice. And I don't have ww pastry flour, just plain flour and ww flour. I may be out of honey too. I need to go shopping!

1 Orange, with rind
6 tb Canola oil
3/4 c Honey
1/2 c Skim milk
2 ts Vanilla
1 c Flour, whole wheat,(pastry)
1 1/2 c Rolled oats
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1 1/2 c Raisins

Grind orange in blender or proc. Add oil, honey, milk, and vanilla; blend. Combine remaining ingredients and add to orange mix. Stir to blend. Drop or plop on non-stick cookie sheets and bake at 300 for 25-30 min. Note:If your oranges are not *realy* sweet, use only half of the rind.