Ok.. it’s oatmeal cookie week. The last recipe was SO DELICIOUS but had no redeeming healthy qualities. Take two, for the healthy folks. I’d borrowed the America’s Test Kitchen Light Cooking book from my friend Bri, and then forgotten that I had it and about six months went by. Once recovering it I scanned the pages I’d marked to see if I wanted to make anything before the return. These cookies looked interesting but I didn’t photograph my endeavors because I made them post-4 pm and there was no natural light to take pics. I regretted this later after several friends tasted them and wanted the recipe, STAT. A remake was in order!
I chatted to Emily about the remake and she suggested that while fabulous, they were pretty sweet. I agreed (the original recipe called for 1 1/2 c. packed brown sugar – wowsa). I cut that in half, swapped out the white flour for whole wheat, and implemented several time savers (have you ever chopped raisins? It’s really difficult). What I was left with was a still very sweet, very flavorful, cakey cookie. The original recipe had a crunchy exterior with a nice chew – any guesses as to why my follow up was softer? SUGAR! Sugar made the first cookie crunchy because of some scientific principles I won’t get into (because I don’t understand them). So, people, if you want to make a lighter cookie (6 tbsp. butter for 2 dozen is a great ratio) that has the typical texture you are probably used to, use more sugar. If you want to make an excellent tasting cookie that is BETTER FOR YOU but softer in general (especially on day two or three), make them as written below. I’m choosing to share this version because it’s hard for me to get behind an “around the house” cookie that has that much sugar. If I make this again for my kids, I might reduce it even further to 1/2 cup. Let me know if you make them and what route you choose – no judgment.
Lightened Up Oatmeal Raisin Cookies
2 dozen
1 1/2 c. water
1 c. raisins
6 tbsp. unsalted butter
1 3/4 c. rolled oats
1 1/2 tsp. cinnamon
1 c. white whole wheat flour
1/2 tsp. kosher salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 c. packed brown sugar
1 egg
2 tsp. vanilla
1. Preheat oven to 350 degrees. Heat water and raisins in a small sauce pan over medium high heat. Simmer until water has evaporated, about fifteen minutes. Let cool slightly.
2. In a nonstick skillet, melt butter. Add oats and cook, stirring frequently, until starting to turn golden. Add cinnamon and stir to combine; let cook about 30 seconds or until fragrant. Set aside to cool.
3. In a small bowl, whisk flour, kosher salt, baking powder, and baking soda to combine.
4. In a larger mixing bowl, whisk brown sugar, egg and vanilla.
5. Add dry ingredients to egg mixture and stir in gently to combine. Add oats and raisins and stir to combine.
6. Line two baking sheets with parchment or silpat liners. Divide batter into 24 dough balls and place evenly on cookie sheets. Flatten each dough mound slightly with the bottom of a small drinking glass.
7. Bake for 13-15 minutes, switching trays positions half way through. Let cool about five minutes on sheets and move to wire rack to cool completely.
