From Cook's Country
Wanting more butter flavor in our Reduced-Fat Oatmeal Raisin Cookies without the fat, we browned the butter, which intensified its nuttiness. Reducing fat made the oats tough, so we tried precooking them. Sautéing the oats with the butter as it browned did the trick. The oats cooked, losing toughness and gaining a welcome butter-toasted flavor. We reduced the amount of sugar to cut more calories, but the cookies became brittle. To replace the moisture and sweetness, we simmered chopped raisins on the stovetop with water until the fruit was plump and the pan almost dry. We stirred the raisin “pulp" into the dough with the whole raisins. These cookies baked up supple and chewy, with a caramely backdrop of raisin flavor.
Traditional Oatmeal Raisin Cookies have 370 calories, 13 grams of fat, and 9 grams of saturated fat per cookie. Our Reduced-Fat Oatmeal Raisin Cookies have just 150 calories, 3.5 grams of fat, and 2 grams of saturated fat per cookie.
Makes 20 cookies
The cooled cookies can be stored in an airtight container at room temperature for 3 days.
- 1cup raisins ; 1/2 cup chopped fine, 1/2 cup left whole
- 3/4cup water
- 6tablespoons unsalted butter
- 1 3/4cups old-fashioned oats
- 1 1/2teaspoons ground cinnamon
- 1cup all-purpose flour
- 1/4teaspoon baking powder
- 1/4teaspoon baking soda
- 1/2teaspoon salt
- 1 1/2cups packed light brown sugar
- 1large egg
- 2teaspoons vanilla extract
- 1. PLUMP RAISINS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine chopped raisins and water in saucepan and bring to boil over medium-high heat. Reduce heat and simmer until water has evaporated and raisins are plump, about 15 minutes; let cool.
- 2. TOAST OATS Melt butter in large skillet over medium heat. Cook oats, stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds; let cool.
- 3. MIX Combine flour, baking powder, baking soda, and salt in bowl. In large bowl, whisk sugar, egg, and vanilla until smooth. Stir in whole and plumped raisins, oat mixture, and flour mixture until just combined.
- 4. BAKE Roll 2 tablespoons dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. Gently press balls with measuring cup until ½ inch thick. Bake cookies until edges are light golden and centers are just set, 13 to 16 minutes, switching and rotating baking sheets halfway through baking. Cool 10 minutes on sheets, then transfer to wire rack. Serve warm or at room temperature.