Crisp oatmeal cookies

[dncomom]

I am craving crispy low-fat oatmeal cookies. I tried a recpe from CL but they came out very cakey. Not at all what I was hungry for...although...I hate to waste so I ate them anyway :-)I tried the search feature here but had no luck. Anyone have a good recipe to share? Raisins, no raisins, nuts or not...whatever!!

[Grace]

Which CL recipe did you try? I have several in my CookWare software, but don't want to give you the one you already tried....

Grace

[dncomom]

Grace, I don't know which issue it was from, I had cut it out and don't have the date. It called for applesauce and only 1/4 cup of butter. It also had raisins and pecans or walnuts in it. Thanks...

[Grace]

OK - How about these? Let me know if you try them....

CookWare(tm) from Cooking Light(r)

Oatmeal-Spice Cookies

SOURCE: Cooking Light YEAR: September 1997 PAGE: 119

INGREDIENTS FOR 54 SERVINGS:
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup stick margarine, softened
3 tablespoons light-colored corn syrup
1-1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
3 cups quick-cooking oats
1-1/3 cups raisins
Cooking spray

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Combine first 6 ingredients in a small bowl, and set aside. Combine brown
sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and
beat mixture at medium speed of a mixer until well-blended. Stir in oats and
raisins, and let stand 5 minutes. Stir in flour mixture.

3. Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated
with cooking spray. Bake at 350 degrees for 10 minutes or until lightly
browned. Remove cookies from pans, and cool on wire racks. Yield: 4-1/2 dozen
(serving size: 1 cookie).

Note: Store cookies in an airtight container for up to 1 week.

NUTRITIONAL INFORMATION:
CALORIES 79 (24% from fat); FAT 2.1g (sat 0.4g, mono 0.9g, poly 0.7g); PROTEIN
1.5g; CARB 13.9g; FIBER 0.8g; CHOL 4mg; IRON 0.5mg; SODIUM 71mg; CALC 9mg

CookWare(tm) from Cooking Light(r)

Oatmeal-Raisin Cookies

SOURCE: Cooking Light YEAR: October 1999 PAGE: 200

INGREDIENTS FOR 24 SERVINGS:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter or stick margarine, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 cup all-purpose flour
1 cup regular oats
1/2 cup raisins
Cooking spray

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Beat first 6 ingredients at medium speed of a mixer until light and fluffy.
Lightly spoon flour into a dry measuring cup, and level with a knife. Add
flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by
level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350 degrees for 15 minutes or until golden brown. Cool on pan for 3
minutes. Remove cookies from pan; cool on wire racks. Yield: 2 dozen (serving
size: 1 cookie).

NUTRITIONAL INFORMATION:
CALORIES 101 (28% from fat); FAT 3.1g (sat 1.7g, mono 0.9g, poly 0.2g);
PROTEIN 1.5g; CARB 17.3g; FIBER 0.6g; CHOL 16mg; IRON 0.6mg; SODIUM 43mg; CALC
10mg

Hope that helps! Happy baking!

[dncomom]

Thanks so much Grace. I will try them soon! Maybe today, it is a perfectly wonderful fall day here in Iowa. Cookie bakin' weather!!

[Shelly]

The second recipe that Grace posted is a good one! However, one ingredient was left out - baking powder or baking soda. I don't know that it matters which one you use; I think I used a tsp of baking powder. Other oatmeal cookie recipes I have use baking soda and that's it. Just be aware that it needs one or the other (unless you like flat dense cookies!!) I made this recipe soon after the issue came out and just happened to notice that it was missing that one thing............. http://www.cookinglight.com/bbs/smile.gif

[Grace]

Hi Shelly - I just checked the issue itself (I save all mine http://www.cookinglight.com/bbs/smile.gif ), and there was no baking powder or soda called for in the original. Also, I checked the "Letters" section of both of the next two issues just in case there was a correction printed (that's where they usually print them), and found none - Did you just decide on your own to put it in? Did you see a correction for that recipe printed somewhere? I saw the picture of the cookies in the magazine, and they looked great, not flat at all....just wondering....

Grace

[Shelly]

Hey Grace, I did decide on my own to add the baking powder. I actually posted a thread on this BB asking if anyone else noticed the apparent error, and I got several replies. If I remember right, I think someone did make the recipe as published and said that they didn't turn out quite right, and several others noticed too and did the same thing I did. It's amazing I noticed at all; some days I think I need a brain transplant http://www.cookinglight.com/bbs/rolleyes.gif!! (I didn't mean to make it sound like you left it out!) http://www.cookinglight.com/bbs/smile.gif

I never did see a correction printed either!

[This message has been edited by Shelly (edited 09-25-2000).]

[This message has been edited by Shelly (edited 09-26-2000).]

[Grace]

Thanks for the clarification - I'll make a note in my CookWare recipe about that so I don't forget about it! Also, I think I would add baking soda, as almost every other cookie recipe calls for soda as opposed to powder - (check the back of your Nestle chocolate chip bag for the Toll House recipe - and the Oatmeal box for the orininal Quaker oatmeal cookie recipe - you'll see they call for soda).

Thanks again for the heads up - that's just another thing I love about of this board!

Grace

[MaryH]

I can't remember which one is an acid, but I do know that adding baking powder to a recipe (usually cookies but also things like pancakes) will make it puff up. Baking soda has a different function - which I'm drawing a blank on. That's why tollhouse cookies and oatmeal cookies which are flat (and crisp depending on how long you cook them) usually call for baking soda. Baking powder, on the other hand will give you more of "puffed up" cookie. (My mother for years varied the tollhouse recipe and produced a more puffy cake like version which were always known as "daddy cookies" because my father would eat them all the time - still does as a matter of fact. I used to think that was the original recipe.)

So as a rule of thumb if you want flat cookies, use baking soda; for a "puffier" more cakey cookie, use baking powder.

[This message has been edited by MaryH (edited 09-29-2000).]