WHY IT’S LIGHT Vegetable oil, with no saturated fat, replaces butter in these drop cookies. The dough—which can be whipped up in just ten minutes—also features equal parts whole-wheat and all-purpose flours. (In fact, you can substitute whole-wheat flour for up to half of the all-purpose flour in many recipes for baked goods without compromising flavor or texture.)
Recipe information
Yield
makes 18 to 20
Ingredients
Preparation
Step 1
Preheat oven to 350°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and baking powder. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture and stir to combine; mix in oats and currants.
Step 2
Using 2 tablespoons dough per cookie, roll into balls; place 1 1/2 inches apart on two parchment-lined baking sheets. Bake until lightly browned, 15 to 17 minutes, rotating sheets from top to bottom and front to back halfway through.
Step 3
Let cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.
Nutrition Information
Step 4
(Per Cookie)
Step 5
Calories: 111
Step 6
Fat: 4.4g (0.5g Saturated Fat)
Step 7
Protein: 1.6g
Step 8
Carbohydrates: 17.3g
Step 9
Fiber: 0.8g
