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.)

　　

Ingredients

makes 18 to 20

　　1/2 cup whole-wheat flour

　　1/2 cup all-purpose flour

　　1 teaspoon baking powder

　　1/3 cup vegetable oil, such as safflower

　　2/3 cup packed dark-brown sugar

　　1 large egg

　　1 teaspoon pure vanilla extract

　　1/2 cup old-fashioned rolled oats (not quick-cooking)

　　1/2 cup dried currants or raisins

　　

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

　　Everyday Food: Light