Moist Cookies with Less Fat

Cranberry Oatmeal Cookies

Don’t you love it when a change for the better turns out to be even better than you thought? That’s what happened when I decided to find a way to make oatmeal cookies more moist without compromising my commitment to use only wholesome, natural ingredients.

Diving into the internet, I discovered that honey helps baked goods retain their moisture longer, so using my tried and true oatmeal cookie recipe, I swapped out 1/4 cup of the brown sugar for 1/4 cup of honey. But because honey is a viscous liquid, I had to adjust the recipe to prevent the dough from getting too wet– it turned out that eliminating about 1/4 cup of ¬†butter did the trick. The end result was a cookie that stays moist and fresh longer AND was lower fat. Not only that, it tasted even more delectable than the original if that’s at all possible!

Try this trick with your favorite cookie recipe and see what I mean. A great source of more ideas for making baked goods lower in fat is this article from Cooking Light called “The Art of Low Fat Baking”:¬†http://www.cookinglight.com/cooking-101/techniques/the-art-of-low-fat-baking-00400000001071/


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