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Adapted from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins).
- 1 cup flour (spoon flour into dry-measure cup and level off)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 1⁄2 cup granulated sugar
- 1⁄2 cup light brown sugar, packed
- 1 large egg
- 1⁄4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1⁄3 cups rolled oats (not instant)
- 1⁄2 cup dark raisin (or dried cranberries)
- Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
- Stir in the dry ingredients, then the oats and raisins.
- Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
- Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according the Nick. Rotate baking sheets during baking for even heating.
- (I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.).
- Storage: Once cool, store the cookies in an airtight container at room temperature.
Great recipe. This is the first time making a low fat cookie and these are really tasty. I added a combination of dried cranberries and chocolate chips. The kids thought these were too healthy but they are disappearing so must be okay!
I am rating 5 because they are low fat.
These are seriously good (as I bona fide cookie addict, I know!). If I could give these 6 stars, I would. Every time I go away from the cookie jar and come back, I forget how good these are, as I bite into yet another cookie peak experience. What is amazing is that these aren't terribly bad for you. I didnâ€™t have butter, so I instead used store brand sunflower oil spread, but my cookies were still moist and delicious (and they had virtually no saturated fat to boot). In fact, if you didnâ€™t tell me these were low-fat cookies, I would never have guessed â€“ they have a real kind of buttery flavor and consistency, despite the fact that I used no butter. I have tried about four other highly rated, low-fat oatmeal raisin cookies here on Zaar, and I have to say, these cookies are the most â€œcookieâ€�-like (others, while also worth making, are more like thick muffins in cookie form). I would say the consistency is very on par with any other soft cookie (with the added bonus of the chewy oats and raisins which develops after the cookies cool down (out of the oven they're very soft and delicious in a another way)). I will definitely be making these again and will try another reviewer's suggestion of adding some other spices, probably cinnamon and vanilla (I think those flavors would really complement these cookies). All in all, I personally think this is a recipe that every cookie chef on Zaar should try. My hat is off to the poster and Mr. Malgieri for their fine contribution to cookie cookery.
Great recipe! Very easy to make. I did add: 1/2 tsp or so of allspice since there was no spice in the recipe and an additional cup or so of oats - didn't seem like enough otherwise. Made the cookies with dried cranberries instead of raisins. I did mix everything by hand and maybe an electric mixer would have different results but - probably just fluffier. Thanks for a great cookie recipe I will surely be using in the future!