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.
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.