| Oatmeal Raisin Cookies |
Servings: About 22 cookies.
Ingredients:
| • Butter | 5 Tbsp | |
| • Canola oil | 3 Tbsp | |
| • White sugar | ⅓ cup | |
| • Brown sugar | ⅓ cup | |
| • Molasses | 2 Tbsp | |
| • Egg | 1 | |
| • Vanilla extract | ½ tsp | |
| • White flour | ½ cup | |
| • WW pastry flour | ½ cup | |
| • Salt | ¼ tsp | |
| • Baking powder | ½ tsp | |
| • Pumpkin Spice or Cinnamon |
½ tsp | |
| • Oats, quick cooking | 1¼ cup | |
| • Raisins | ⅓ cup | |
| Reverse Columns | ||
Directions:
- Place parchment paper on two cookie sheets.
- In an electric mixer, combine the softened butter, sugar, molasses, vanilla and egg. Beat at a medium speed until creamy. About 3 min.
- Mix dry ingredients together in a bowl. Flour, salt, baking powder and spice.
- Reduce the mixer to a slow speed and gradually add in the dry ingredients. Beat just enough to combine.
- Add in the oats and raisins.
- Adjust two oven racks to the upper 1/3 and lower 1/3 positions. Preheat the oven to 350 degrees.
- Using a 1½ Tbsp cookie scoop, drop about 10-12 balls on each cookie sheet. Using a fork, slightly press down on balls to flatten them.
- Bake for 16-18 minutes. Rotate the cookie sheets at the half way point.
- Cool for 2 minutes then move cookies to a wire rack. When cool, put them in a cookie jar to keep them soft.
- Wait 30 minutes before serving
Notes:
The goal of this recipe was to create a soft chewy oatmeal cookie that was healthier but didn't sacrifice taste or texture. It reduces the butter (8 Tbsp --> 5 Tbsp) and substitutes a little canola oil. The sugar was reduced (1 cup --> 2/3 cup) and some whole wheat flour mixed with the white. Molasses was added to give it some depth. I like a little spice so the Pumpkin Pie spice is used instead of cinnamon.
5 Tbsp of butter seemed to be the minimum amount needed to get the sugar and egg portion to whip up into a creamy texture. The secret is the butter has to be at room temperature. If the butter was taken out of the refrigerator, you can try using the microwave for about 10 seconds. It should be soft but not melted.
Variation:
Cranberry Coconut Cookies - replace the raisins and pumpkin spice with dried cranberries and plain cinnamon. Add in ¼ cup of unsweetened shredded coconut.
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