Joanne Chang's Oatmeal Raisin Cranberry Cookies (Low-Sugar)
Low-sugar oatmeal raisin cranberry cookies
Storage: The cookies can be stored in an airtight container at room temperature for up to 2 days. Unbaked dough can be stored for up to 1 week in the refrigerator.
Review: I’ve baked Flour’s oatmeal raisin cookie 2 weeks ago and so how does the low-sugar oatmeal raisin cranberry cookies hold up? I have to agree with Joanne, this is not a replicate of the original recipe, it is unreasonable to expect the same texture from the two different recipes. This recipe has reduced one of its key ingredients – white sugar, which adds crispiness to the texture, from 26 tablespoons to 6 tablespoons. So you have to expect that the result will unlike those from the original recipe. What you get is a cookies that is soft, chewy, sweet from the bountiful of dried fruits and crunchy from the addition of walnuts.
My takeaway from baking this low-sugar cookies and blueberry muffins is when you reduce sugar from the recipe, you have to replace it with another ingredient to give it back the crisp texture. In that sense, I think both recipes have succeeded in their attempt to provide a low-sugar alternatives for people like me who loves sweet bakes but prefer less sugar in their diet!
- ¾ cup (75g) walnuts, roughly chopped
- 1 cup (225g) unsalted butter, melted and completely cooled
- 6 tbsp (75g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- ¾ cup (105g) all-purpose flour
- 1½ cups (150g) old-fashioned rolled oats
- 1 tsp baking soda
- 1 tsp kosher salt
- ¼ tsp freshly grated nutmeg
- ½ tsp ground cinnamon
- ¾ cup (120g) raisins, about half of them chopped roughly
- ¾ cup (120g) dried cranberries
- Prepare the dough as shown in Food52’s website and let it rest in the refrigerator overnight before baking.
- When you are ready to bake the cookies, preheat the oven to 350ºF/180ºC (325ºF for my Kuche oven). Line 2 baking sheets with parchment paper. If you are baking smaller cookies like me, you may want to preheat oven to 325ºF (300ºF for my oven).
- Drop the dough in approximately 1/4-cup balls (I am making 3-cm diameter balls) onto a baking sheet , with about 2 inches (5 centimeters) of space between each one. Unlike the original recipe, these cookies do not spread much. Bake 14 to 18 minutes or until the cookies are golden brown on the edges and slightly soft in the center, rotating the tray about halfway during baking. This is important – do not overbake! My cookies are slightly smaller than the 1/4-cup, so it can take 11 to 14 minutes before the cookies start to turn color.
- Let the cookies sit on the baking sheet for 5 to 10 minutes before transfer them on a wire rack to cool completely . Remove the cookies from the oven and let them cool for 5 to 10 minutes on the sheet, then remove the cookies from the sheet and let them continue cooling on a wire rack.
- Scoop out 2-cm diameter balls, drop them onto the baking tray with 2-inch gap in between cookie and press down gently. Bake 13 to 15 minutes or until the cookies turn golden brown and slightly firm around the edges. * If you are baking golf ball size cookies, bake for 20 to 25 minutes as shown here. Transfer the cookies to a rack to cool completely.