Try Oatmeal Crispers

In the quest to cut fat, cookies are one of the most difficult foods to modify. Difficult, but - thankfully for cookie lovers everywhere - not impossible.

With a few modifications to a basic oatmeal cookie recipe, we were able to cut the fat by more than half, eliminate cholesterol and significantly reduce calories, without stripping the flavor from the cookies.

The new recipe for Light Oatmeal Crispers is made with a half-cup of oil instead of a cup of shortening, and egg whites instead of whole eggs. The recipe eliminates nuts, which are a hefty source of fat, and substitutes raisins or dried cranberries instead.

Another change was grinding the oats in a blender or food processor until they were the texture of flour. This gives the cookies a smooth, crisp, light texture. Light Oatmeal Crispers are crisp and crunchy around the edges but deliciously chewy in the centers.

One caution: In oil-based cookie recipes like this one, the batter is more runny than a shortening- or butter-based cookie recipe. Don’t be alarmed; if you allow the batter to stand for about five minutes before baking, the oats absorb moisture and the batter thickens slightly. However, it will still be wetter than a traditional cookie batter. Allow a little more room between cookies on the baking sheet.

Light Oatmeal Crispers

1/2 cup canola oil

3 egg whites (1/2 cup)

1 tablespoon pure maple syrup

1 teaspoon vanilla

2 cups dry quick or regular oats

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup raisins or dried cranberries, optional

Heat oven to 375 degrees.

In a mixing cup, combine the oil, egg whites, maple syrup and vanilla. Set aside.

Place the oats in the bowl of a food processor or blender and blend until the oats are the consistency of flour. Add the flour, baking soda and salt and process until mixed. Set aside.

In the bowl of an electric mixer, combine the brown and granulated sugars. Add the oil mixture and beat on high speed for 2 minutes, or until the mixture has lightened and thickened slightly. Add the flour and oat mixture all at once and beat on low speed until mixed. Mix in the raisins or cranberries, if using, on low speed.

Fill a small bowl with cold water. Line baking sheets with baking parchment or spray with nonstick cooking spray. Dip your fingers in the water to keep batter from sticking and form into 1-inch mounds. Bake 12 minutes or until golden. Cool on a rack. Store in an airtight tin.

Yield: About 32 cookies.

Nutrition information per cookie (without raisins): 112 calories, 3.7 grams fat (30 percent fat calories), 1.7 grams protein, 18 grams carbohydrate, no cholesterol, 57 grams sodium.