Reduced-Fat Oatmeal Raisin Cookies
By America's Test KitchenPublished on March 1, 2012
Time
1¼ hours
Yield
Makes 20 cookies
Ingredients
1 cup raisins (½ cup chopped fine, ½ cup left whole)¾ cup water 6 tablespoons unsalted butter 1 ¾ cups old-fashioned oats 1 ½ teaspoons ground cinnamon 1 cup (5 ounces/142 grams) all-purpose flour ¼ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 ½ cups packed (10½ ounces/298 grams) light brown sugar 1 large egg 2 teaspoons vanilla extract
Before You Begin
The cooled cookies can be stored in an airtight container at room temperature for three days.
Instructions
- PLUMP RAISINS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine chopped raisins and water in saucepan and bring to boil over medium-high heat. Reduce heat and simmer until water has evaporated and raisins are plump, about 15 minutes; let cool.
- TOAST OATS Melt butter in large skillet over medium heat. Cook oats, stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds; let cool.
- MIX Combine flour, baking powder, baking soda, and salt in bowl. In large bowl, whisk sugar, egg, and vanilla until smooth. Stir in whole and plumped raisins, oat mixture, and flour mixture until just combined.
- BAKE Roll 2 tablespoons dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. Gently press balls with measuring cup until ½ inch thick. Bake cookies until edges are light golden and centers are just set, 13 to 16 minutes, switching and rotating baking sheets halfway through baking. Cool 10 minutes on sheets, then transfer to wire rack. Serve warm or at room temperature.
Time
1¼ hoursYield
Makes 20 cookiesIngredients
1 cup raisins (½ cup chopped fine, ½ cup left whole)
¾ cup water
6 tablespoons unsalted butter
1 ¾ cups old-fashioned oats
1 ½ teaspoons ground cinnamon
1 cup (5 ounces/142 grams) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10½ ounces/298 grams) light brown sugar
1 large egg
2 teaspoons vanilla extract
Test Kitchen Techniques
Ingredients
1 cup raisins (½ cup chopped fine, ½ cup left whole)
¾ cup water
6 tablespoons unsalted butter
1 ¾ cups old-fashioned oats
1 ½ teaspoons ground cinnamon
1 cup (5 ounces/142 grams) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10½ ounces/298 grams) light brown sugar
1 large egg
2 teaspoons vanilla extract
Test Kitchen Techniques
Ingredients
1 cup raisins (½ cup chopped fine, ½ cup left whole)
¾ cup water
6 tablespoons unsalted butter
1 ¾ cups old-fashioned oats
1 ½ teaspoons ground cinnamon
1 cup (5 ounces/142 grams) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10½ ounces/298 grams) light brown sugar
1 large egg
2 teaspoons vanilla extract
Test Kitchen Techniques
Why This Recipe Works
Wanting more flavor in our Reduced-Fat Oatmeal Raisin Cookies, we toasted the oats in just 6 tablespoons of butter to intensify their nuttiness. This also kept the oats from getting tough. 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 caramelly backdrop of raisin flavor.
Before You Begin
The cooled cookies can be stored in an airtight container at room temperature for three days.
Instructions
- PLUMP RAISINS Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine chopped raisins and water in saucepan and bring to boil over medium-high heat. Reduce heat and simmer until water has evaporated and raisins are plump, about 15 minutes; let cool.
- TOAST OATS Melt butter in large skillet over medium heat. Cook oats, stirring constantly, until just golden, about 5 minutes. Stir in cinnamon and cook until fragrant, about 30 seconds; let cool.
- MIX Combine flour, baking powder, baking soda, and salt in bowl. In large bowl, whisk sugar, egg, and vanilla until smooth. Stir in whole and plumped raisins, oat mixture, and flour mixture until just combined.
- BAKE Roll 2 tablespoons dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. Gently press balls with measuring cup until ½ inch thick. Bake cookies until edges are light golden and centers are just set, 13 to 16 minutes, switching and rotating baking sheets halfway through baking. Cool 10 minutes on sheets, then transfer to wire rack. Serve warm or at room temperature.
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