Hearty & Wholesome Oatmeal Fruit Cookies (Low Fat)

There’s something deeply comforting about the aroma of baking oatmeal cookies wafting from the kitchen, a scent that instantly transports me back to my grandmother’s cozy home. She wasn’t one for elaborate sweets, but her simple oatmeal cookies, studded with plump raisins, were always a treasured treat. This recipe, adapted to be lighter in fat, recaptures that nostalgic warmth, offering a cookie that’s both satisfyingly chewy and wonderfully moist, perfect for those moments when you crave something wholesome yet utterly delicious.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 16-18 minutes (per batch)
• Total Time: Approximately 35-40 minutes (plus cooling)
• Yields: Approximately 2 dozen cookies
• Servings: 24 cookies
• Dietary Type: Low Fat

Ingredients

• 6 tablespoons reduced-fat margarine OR 6 tablespoons light butter
• 3/4 cup brown sugar (for a lower sugar option, consider using 1/4 cup brown sugar and 1/4 cup Splenda brown sugar blend or your preferred granulated sugar substitute. This substitution was tested and yielded very good results).
• 1 egg white
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 cup quick-cooking oats
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup raisins OR 1/4 cup currants
• 1/4 cup dried cranberries, chopped (or you can substitute with more raisins if preferred)
• 1/4 cup chopped walnuts (optional)
• Cooking spray (for preparing baking sheets)

Equipment Needed

• Electric mixer (handheld or stand mixer)
• Medium-sized mixing bowl
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheets
• Wire cooling racks
• Small spoon or cookie scoop

Instructions

1. Begin by preheating your oven to 300°F (150°C). This lower temperature is key to achieving a moist cookie rather than a crisp one. Next, prepare your baking sheets by applying a light coat of cooking spray. Alternatively, you can line them with parchment paper for easier cleanup and to prevent sticking.

2. In a medium-sized bowl, using your electric mixer, cream together the reduced-fat margarine (or light butter) and the brown sugar (along with any sugar substitute you’re using). Mix until the combination is well combined and slightly fluffy. Then, add the egg white and the vanilla extract. Continue to mix until everything is thoroughly incorporated into a smooth, cohesive wet ingredient base.

3. In a separate bowl, combine the dry ingredients: whole wheat flour, quick-cooking oats, baking soda, ground cinnamon, and ground ginger. Whisk these together to ensure they are evenly distributed.

4. Gradually add the dry ingredient mixture to the wet ingredients in the bowl. Mix on a low speed until just combined. Be careful not to overmix at this stage, as it can lead to tougher cookies.

5. Now, it’s time to add the delightful bursts of fruit and nuts. Stir in by hand the dried cranberries, raisins (or currants), and chopped walnuts (if you are using them). Ensure these additions are evenly distributed throughout the cookie dough.

6. Using a mounded tablespoon, drop portions of the dough onto your prepared baking sheets. Aim for about 1 tablespoon of dough per cookie. Leave a little space between each cookie as they will spread slightly.

7. Bake for 16 to 18 minutes. The exact time will depend on your oven. You’re looking for cookies that are lightly browned around the edges. Once they’re out of the oven, and while they are still warm on the baking sheet, you can lightly flatten the dough with the back of a spoon. This helps them cook through evenly and creates a more appealing cookie shape.

8. After flattening, remove the baking sheets from the oven and allow the cookies to rest directly on the baking sheets for 2 minutes. This short resting period is crucial for them to set up properly.

9. Finally, transfer the cookies from the baking sheets to wire racks and allow them to cool completely. This step ensures they don’t become soggy and develop the perfect texture.

Expert Tips & Tricks

• For Crispier Cookies: If you prefer a slightly crisper cookie, you can adjust the baking temperature to 325°F (160°C). However, be aware that these cookies are designed for a soft and moist texture, and at a higher temperature, they may lose some of that characteristic chewiness. If you do opt for a crispier cookie, remember they are likely to lose their crispness within a day, especially in humid conditions.
• Uniform Sizing: For consistent baking, using a cookie scoop or a tablespoon measure will ensure all your cookies are roughly the same size, leading to even baking times.
• Oven Variations: Ovens can be notoriously different. It’s always a good idea to keep an eye on your cookies during the last few minutes of baking, especially the first time you make them, to get a feel for how your oven performs. Look for those lightly golden edges as your indicator.
• Make-Ahead Dough: Cookie dough can often be prepared ahead of time. You can mix the dough and store it, covered tightly, in the refrigerator for up to 2 days. Allow the dough to soften slightly at room temperature for about 15-20 minutes before scooping and baking.

Serving & Storage Suggestions

These delightful Oatmeal Fruit Cookies are best served at room temperature, allowing their soft and moist texture to be fully appreciated. They are wonderful on their own, paired with a glass of cold milk, or enjoyed with a warm cup of tea or coffee.

To store any leftover cookies, ensure they are completely cooled. Then, place them in an airtight container. They will stay fresh and wonderfully soft at room temperature for up to 3-4 days. If you find they are getting a little too soft, you can place a slice of bread in the container to absorb some of the excess moisture. Avoid storing them in the refrigerator, as this can dry them out. These cookies do not freeze particularly well in their baked state, as the moisture content can affect their texture upon thawing.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	75 kcal	4%
Total Fat	2 g	3%
Saturated Fat	0.4 g	2%
Cholesterol	0 mg	0%
Sodium	66 mg	3%
Total Carbohydrate	14 g	5%
Dietary Fiber	1 g	4%
Total Sugars	8 g	16%
Protein	1.4 g	3%

Variations & Substitutions

• Nut-Free Option: Simply omit the chopped walnuts for a delicious nut-free version.
• Other Dried Fruits: Feel free to experiment with other dried fruits. Dried apricots, cherries, or even diced dates can be wonderful additions. Adjust the quantity to maintain a good balance with the dough.
• Spice Level: If you enjoy a spicier cookie, you can increase the cinnamon slightly or add a pinch of nutmeg or allspice to the dry ingredients.
• Citrus Zest: For a bright, zesty twist, add the zest of half a lemon or orange to the wet ingredients. This complements the dried fruits beautifully.

FAQs

Q: Can I use regular rolled oats instead of quick-cooking oats?
A: While quick-cooking oats are recommended for their ability to absorb moisture and create a softer cookie, you can use old-fashioned rolled oats. They will result in a slightly chewier cookie with more texture.

Q: Why are my cookies spreading too much?
A: Overmixing the dough, especially after adding flour, can develop gluten, leading to excessive spreading. Ensure you mix the dry ingredients into the wet ingredients only until just combined. Also, ensure your butter or margarine is softened, not melted, when creaming with the sugar.

Q: How can I make these cookies vegan?
A: To make these cookies vegan, you would need to substitute the light butter with a vegan butter alternative and the egg white with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer.

Q: Can I make these cookies gluten-free?
A: Yes, you can adapt this recipe to be gluten-free by substituting the whole wheat flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. You may need to slightly adjust the liquid content depending on the blend used.

Q: My cookies are a bit dry. What went wrong?
A: If your cookies turned out dry, it might be due to overbaking. Always aim to remove them when the edges are just lightly browned. Overmixing the dough can also contribute to dryness by developing too much gluten.

Final Thoughts

These Oatmeal Fruit Cookies are a testament to the fact that healthier baking doesn’t mean sacrificing flavor or enjoyment. They embody a comforting simplicity, perfect for a midday snack, an after-school treat, or a thoughtful addition to a cookie platter. I encourage you to give them a try, perhaps with a glass of milk or a steaming mug of chai, and discover the wholesome goodness for yourself. I’d love to hear about your baking adventures and any delightful variations you create!