Our challenge? Reducing the fat in the ultra-buttery crust yet making a bar cookie we'd still want to eat.
Most reduced-calorie oatmeal cookies are as dry and tasteless as hardtack. In our recipe, we get more flavor out of less butter by browning it in a skillet to draw out it's nutty quality.
We took on the challenge of reducing the fat in a cookie whose main ingredients are butter and peanut butter and discovered that using less fat actually improves the texture.
Big and chewy bakery chocolate chip cookies taste so good-but they also pack more than 200 calories and 8 grams of fat per cookie. A "mystery ingredient" in our recipe makes these cookies just as good, and no one will guess they're low fat.