Reduced-Fat Oatmeal Raisin Cookies

From Cook's Country | February/March 2009

Why this recipe works:

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… read more

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.

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Makes 20 cookies

The cooled cookies can be stored in an airtight container at room temperature for 3 days.

Ingredients

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