A Low Fat Cookie?!

Jessica convinced me to try a non-super-fatty recipe. I couldn't imagine a low fat oatmeal raisin cookie tasting good, but these cookies taste surprisingly good. They are soft and moist. Granola bar-ish I would say. I made them healthier by not using chocolate chips, subbing in some whole wheat flour, and adding some protein with walnuts.

Low Fat Oatmeal Cookies

1 cup all purpose flour (I subbed in 1/2 cup whole wheat flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (I added some extra spices for more flavor)
2 tbsp butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup plain, unsweetened apple sauce
1/2 tsp vanilla extract
2 cups quick cooking oats
1 cup chocolate chips (I used raisins and walnuts)

Preheat oven to 350F and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon
In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips.

Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly.

Bake for about 10-12 min. Cookies will be light brown at the edges when done.

Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container.
Makes about 2 dozen cookies.

So Fitting for a Bostonian...

You Are a Boston Creme Donut

You have a tough exterior. No one wants to mess with you. But on the inside, you're a total pushover and completely soft. You're a traditionalist, and you don't change easily. You're likely to eat the same doughnut every morning, and pout if it's sold out.

What Donut Are You?

-P.

Oatmeal Cookie pic

 

Here's the pic as promised!

Will Work for Cookies

While MLF (he hates that name, btw...."my little friend") installed my living room ceiling fan the other night, I felt like it'd be a nice thing to do if I offered to bake him up something sweet for all his grunting efforts up on the ladder. I told him to pick ANYTHING he wanted and I'd make it right then. He picked my oatmeal cookies, typically made with raisins and chocolate.

Impressively (and surprisingly), the ceiling fan was looking pretty good so far, so I decided that I'd reward MLF with some extra-special oatmeal cookies. No same ol' raisins and chocolate this time around. I broke out the good stuff - dried cranberries, toffee bits, and semi-sweet chocolate chips. I even made an ice cream sandwich with the cookies which was stuffed with caramel pecan ice cream.

The ice cream sandwich was eaten before I could snap a pic. I'll post pictures of the cookies later though!

I used a recipe from Martha Stewart, but made some tweaks. This is my favorite oatmeal cookie recipe ever. The cookies come out chewy and very crispy at the same time.


Prissy's Oatmeal Cookies full of toffee, crasins and chocolate!
Makes about 2 1/2 dozen

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats (I used a mix of quick-oats and old fashioned)
1 cup dried cranberries (use however much you want, i used a bit less)
1 1/2 cups chocolate chips
1 cup toffee pieces

1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.

3. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.

4. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.

5. Bake cookies until golden brown, about 10 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.