Recipe by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com Healthy Oven is a registered trademark of Sarah Phillips
Oatmeal Cookies and photos by Orange Piggy © Sarah Phillips
If you like cookies with chewy centers, these are for you. They're a good illustration of how I devise reduced-fat versions of high-fat classics. Sure, I could have cut out all of the butter, but they wouldn't have resembled Oatmeal Raisin Cookies.
COOKIE RECIPE HELP /
1 cup unbleached all-purpose flour; spoon into measuring cup and level to rim
2/3 quick cooking oatmeal
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons unsalted butter, at room temperature
3 large egg whites
1 tablespoon light corn syrup
1 tablespoon canola oil
1 tablespoon vanilla extract
1/2 cup raisins
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray two nonstick baking sheets with oil.
2. In a medium bowl, whisk the flour, oatmeal, cornstarch, baking soda, cinnamon and salt until well combined.
3. In another medium bowl, using a handheld electric mixer set at high speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the brown sugar, granulated sugar, and butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes.
4. In a small bowl, beat the egg whites, corn syrup, oil and vanilla. Pour into the butter/sugar mixture and beat until combined. Add the dry ingredients and the raisins. Using a spoon, stir just until a stiff dough forms.
5. Drop heaping teaspoonfuls of dough about 2-inches apart onto the prepared baking sheets. (The cookies will spread during baking).
6. One sheet at a time, bake until the edges are lightly browned, 10 to 12 minutes. The cookies will seem soft, but they will crisp as they cool. Cool in the pan for 5 minutes, then transfer to a wire cake rack to cool completely.
Nutritional Analysis: Per serving - About 46 calories (6 percent from protein; 77 percent from carbohydrates; 17 percent from fat), 1 gram protein, 9 grams carbohydrates, 1 grams fat (less than 1 gram saturated fat), 1 milligrams cholesterol, 27 milligrams sodium, 1 gram fiber
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999