Oatmeal Raisin Drops

These oatmeal raisin cookies scale back the fat and sugar without losing what makes an oatmeal cookie satisfying: chewy oats, plump raisins, warm cinnamon, and a golden-brown exterior.

Only ¼ cup of margarine and ¼ cup of brown sugar for 32 cookies is remarkably restrained compared to standard recipes that use double or triple those amounts. The lower fat means a crisper, more crumbly cookie rather than a soft, chewy one. If you like your oatmeal cookies with snap, this is your recipe.

The technique is different from most cookies too. Instead of creaming butter and sugar, you cut the margarine into the dry ingredients with a fork until it looks like coarse crumbs, then stir in the beaten egg mixture. This method gives a more biscuit-like, tender texture.

Two tablespoons of water in the egg mixture adds just enough moisture to bring the dough together without making it too wet. The raisins go in last so they stay whole.

Kitchen Tips

• Drop by teaspoonfuls, not tablespoons. These are meant to be small, 32 to a batch. Larger cookies won’t cook through in 10 to 12 minutes.
• Don’t overmix once the egg mixture goes in. Stir just until moistened for the best texture.
• Use quick-cooking oats, not instant. Instant oats dissolve into the dough and lose their chewiness.
• Cool on a rack immediately after baking. Cookies left on a hot sheet continue cooking and can overbrown on the bottom.

Variations

• Add ¼ cup of chopped walnuts for a nutty crunch.
• Replace the raisins with dried cranberries for a tangier, more colorful cookie.
• Use butter instead of margarine for a richer flavor if the lower-fat angle isn’t a priority.