Reduced-Fat Oatmeal Raisin Cookies
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.
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 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.