A couple weeks ago I was going through old cookbooks and magazines that have sat on the shelf in my cupboard for years. Twelve years to be exact. The dust aside, it has been fun to revisit the books with fresh eyes. I am finding many things I have made and forgotten about. I am finding new techniques to things I normally make. I am also finding things I never noticed before.
During my trip down recipe-memory lane, I came across an article on making “healthier” oatmeal cookies. This is actually quite a feat when you think about it. Yes, there are some “healthy” ingredients in oatmeal cookies (hello, oats!), but when you mix them with LOTS of butter and sugar, there is no mercy on the waistline.
My brother loves oatmeal cookies and was always excited when my mom would make them. I could take them or leave them; not because they weren’t delicious, but I am simply not a huge raisin fan. I’ll eat them, I’ll cook with them, but they aren’t my go-to dried fruit. They are just okay.
I will also admit that the texture of oatmeal cookies isn’t my favorite either. Most people make oatmeal cookies with quick cook oats, since that is often what they have on hand. Nothing against that brand with the pilgrim looking dude, but cookies (and oatmeal!) made with that brand always fall short on texture for me. It is completely a matter of personal preference, but I like texture. I feel like I am eating something substantial when there is a good bite.
As I was reading the article on “healthier” oatmeal cookies, my wheels started turning. What if I removed the things I don’t love, and added things that I do? Could I get a better texture? Could I get more bang for the flavor buck? I headed for the kitchen.
Before I get into the changes I made to this “healthier” recipe, I must stop and tell you that my version of the recipe only makes a dozen cookies. This is 100% intentional. I love to bake, but when I make something I only want a small portion–1-2 cookies or 1 slice of dessert. If I make a full, big whatever, it either gets wasted or I eat the entire thing (which is bad for my waistline!). So the solution has been to make smaller batches or desserts. Something that will only stick around my house 1-2 days tops.
The original “healthier” oatmeal cookie recipe made a couple dozen cookies, which does not meet my “small batch” criteria for baking. Cutting the recipe’s yield meant I had to adjust ingredients and decide what to do with the egg since splitting one into portions isn’t easy. I ended up using only the whites. It solved my “cutting an egg in half” issue AND it is arguably the healthier part of the egg.
To address the texture issue I have with oatmeal cookies, I looked at the oats themselves. I went with extra-thick old-fashioned rolled oats by Bob’s Red Mill. Products by Bob’s Red Mill are consistently high quality. They are also local for me, which is a bonus. I like the extra-thick for the heartier flavor and texture, but if you want to go with the standard old-fashioned rolled oats, I won’t judge. Just don’t use quick cook oats!
As I mentioned, I can take or leave raisins. So you better believe I left them out for this batch of cookies. Instead I went with Craisins, which are delicious and feel more autumn-ish. Then I decided to elevate the cookie’s flavor with dark chocolate. I know this adds a few more calories to the mix, but we took out calories by using egg whites only AND dark chocolate is good for you. (Yes, I am sticking to this defense!)
With these changes I went from your run of the mill oatmeal cookie to a delicious Oatmeal Craisin Chip Cookie that is both crispy and chewy. (Mind blowing, I know!) As you are making them, you will notice that the cookies aren’t huge–those ones at the coffee shop are too big anyway!–but they make up for it in satisfaction. You can enjoy them relatively gilt free with your coffee or tea, or the way I like them, with a glass of cold milk.
Chewy & Crispy Oatmeal Craisin Chip Cookies
Course: Cookies, DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes10
minutes25
minutesThese dainty cookies pack a big flavor punch thanks to Craisins and dark chocolate. They are a healthier alternative to coffee shop cookies, which is a bonus for the waistline. Baked in small batches, you won’t feel guilty having these little guys around for a day or two. Enjoy them with tea or coffee, or better yet, a glass of cold milk!
Ingredients
1/2 cup extra thick old-fashioned rolled oats
1/4 cup + 2 tbs all-purpose flour
1/8 tsp ground cinnamon
1/8 tsp baking soda
1/8 tsp salt
2 tbs unsalted butter, melted and cooled
1 egg white
1/2 tbs vanilla extract
1/2 cup packed light brown sugar
1/4 cup Craisins
1/4 cup 60% cacao chocolate chips, chopped coarse
Directions
- Preheat oven to 350F. Line one baking sheet with parchment paper.
- In a bowl, stir together oats, flour, cinnamon, baking soda and salt. Set aside.
- In a second bowl, mix together cooled butter, egg, brown sugar and vanilla. Continue to stir until all sugar clumps break up.
- Stir oat mixture into the butter mixture until combined and no dry flour remains. Add in Craisins and chocolate.
- Roll 1 tablespoon of dough into a 1-inch ball and place on prepared baking sheet. Repeat, placing balls about 2 1/2 inches apart. All 12 balls should fit on one standard cookie sheet.
- Bake in oven 10-12 minutes, or until edges are golden and centers are just set. Cool cookies on the baking sheet 5 minutes. Serve warm or transfer to a wire rack to cool completely. Store in an airtight container for up to four days (if they last that long!).
Notes
- If doubling the batch, you can use one whole egg instead of two egg whites.
Adapted from a recipe published in the Spring 2008 issue of Cooks Illustrated.
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