Low Fat Oatmeal Raisin Cookies

I haven’t actually logged it, but there seems to be a correlation in how bad a mood I’m in to how much fat is in the cookie recipe I choose — the worse mood, the less fat in the recipe. Today’s cookie recipe contains 2 tablespoons of butter, so you’d best avoid me.

The cookies are another story. They’re definitely yummy, but don’t trick yourself into thinking you’re making a better choice by making these unless you have the willpower to eat just one or two. Unfortunately, and I’m blaming the lack of brain satiety-center appeasing fat on this, I found myself going back and nibbling taste after taste until I had had eaten the equivalent of many cookies. After undoing some of the damage on the cross-ramp, I’m posting the recipe in case you still believe that low fat cookies are a good thing. Bake at your own risk.

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Oatmeal Raisin Cookies —  Adapted from One Smart Cookie: All Your Favorite Cookies, Squares, Brownies and Biscotti…With Less Fat

1 3/4 cup brown sugar, packed
2 tablespoons butter or margarine, soft
3 large egg whites
2 tsp vanilla
1 1/2 cups flour
1 cup oats
1 teaspoon baking soda
1 teaspoon cinnamon (optional)
1/4 teaspoon salt
1 1/2 cups plumped or “baking” raisins

Preheat oven to 325 degrees F. Beat together brown sugar, butter, egg whites and vanilla. In a separate bowl, combine flour, oats, soda, cinnamon and salt. Stir into sugar mixture. Stir in raisins. Drop by rounded spoonfuls onto lined cookie sheets. Bake for 12-14 minutes.

Makes 2 ½ dozen.

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Comments

  1. says

    Hi there!Let me introduce myself, I’m Paul, the owner of recipes365.net, I started this weblog recently to showcase a recipe a day everyday. I was wondering would you be interested to be a recipe contributor?Regards. Paul.

  2. Lauren says

    I found that if you use only 1 cup of brown sugar, the cookies come out less flat and the sweetness is just right :) it also makes the raisins really really plump if you soak them in warm water while preparing the rest of the batter!

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