Low Fat Oatmeal Raisin Cookies with Coconut Sugar



America's Test Kitchen  Healthy Family Cookbook does it again.  Their Low Fat Oatmeal Raisin Cookies are pretty spectacular--at least after my few modifications.  I do not know how the exact recipe comes out since I have issues with authority.  Plus, I have a fear of sugar, so I'm buying into this whole coconut sugar has a lower glycemic index than regular sugar and is better for you trend (without the chemicals of artificial sweeteners).  

My modifications:

I substituted coconut sugar for the regular sugar on a one to one basis, used white whole wheat flour instead of using part whole wheat and part white flour, substituted in egg beaters and doubled the salt (since I like flavor).  Then, to make the cookies worth the indulgence, I browned the butter.  I learned this trick from the America's Test Kitchen Chocolate Chip Cookies.  For some reason, they do not call for it in this recipe but they should have.  

The task:

1. Place oven rack in the middle position in your oven.  Preheat to 350 degrees.

2. Take 4 tablespoons (1/2 stick) of unsalted butter and cut into about 1 tablespoon pieces.  Place the pieces in a non-stick pan.  Heat on medium high for about 5 minutes while moving the butter around until melted and browned.  Keep a close eye and nose on it to make sure it does not burn.  As soon as it smells phenomenal pour it into a mixing bowl and allow to cool.

3. In a separate bowl, mix together:

-1 cup (3 ounces) old-fashioned rolled oats (not instant)
-3/4 cup (4 ounces) white whole wheat flour
-1 teaspoon salt
-1/4 teaspoon cinnamon
-1/4 teaspoon baking soda

4. Measure out 1 cup packed (7 ounces) coconut sugar in a separate bowl.

5. Add 2 teaspoons vanilla extract and 1/4 cup (1 egg) egg beaters to your butter and whisk together.

6. Add the sugar to your butter and egg mixture and whisk until fully incorporated into thick silky mixture.  Don't worry if it looks pretty thick.  

7. Mix in your dry ingredients and a generous 1/2 cup of raisins.  

8. Spoon out 1 tablespoon sized cookies on two cookie sheets that are covered with a silpat or wax paper so the cookies don't stick.

9. Bake each cookie sheet one at a time.  Bake for 5-7 minutes and then turn around and bake another 5-7 minutes.  Don't worry if they stick to the pan when you just take them out of the oven.  Just make sure they are brown along the edges.  

10. Let each cookie sheet cool for 10 minutes.  

11. Place on a cooling rack and start enjoying.

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