Low-Fat Oatmeal Raisin Cookies

Preheat oven to 204°C (400°F). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt until evenly distributed. (The double leavening system (baking powder + baking soda) provides lift while the small amount of acid from the milk activates the soda for better browning.)

In a separate bowl, whisk together milk, egg, vanilla, sugar substitute, and water until completely smooth.

Pour wet ingredients into dry ingredients and stir just until combined. The batter will be quite thick. (Minimal mixing prevents gluten overdevelopment, which would make these cookies tough.)

Fold in raisins until evenly distributed.

Using a small cookie scoop or spoon, drop 12 portions of batter onto prepared baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are set and lightly golden. Centers may look slightly underdone. (At this temperature, Maillard browning occurs rapidly on the surface while moisture retention keeps the interior tender.)

Cool on baking sheet for 5 minutes before transferring to a wire rack.