Monday, June 9, 2008
Here is a great "lower in fat" healthier oatmeal cookie. Although it's been modified quite a bit, I got the original recipe from Perfect Light Desserts written by Nick Malgieri and David Joachim. This is a great book filled with solid recipes (at least the ones I've tried so far) that rely on real ingredients used smartly to make them healthier. It's not filled with sugar free products or whipped toppings. You wouldn't be able to tell these cookies are lower in fat, and I've packed them with all sorts of goodies.
Oatmeal cookies (makes about 24 cookies)
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TBS soft butter
1/2 cup sugar
1/2 cup brown sugar
1 egg (room temperature)
1/4 cup applesauce
1 tsp vanilla
1 1/2 cups oats
1/4 cup golden raisins (or dark if you want)
1/4 cup pepitas
1/4 cup cocoa nibs (these you could substitute chocolate chips, but the cocoa nibs give the richness of chocolate with more health benifits, and helps to temper the sweetness of the cookie)
Pre heat the oven to 375
Mix all the dry ingredients (flour through salt) together and set aside. In another bowl cream the butter with the white sugar, and then add the egg and then the brown sugar. With such little amount of butter, it's hard to mix if you put both sugars in at once. After everything is completely emulisified, mix in the applesauce and vanilla. At this point add all the dry ingredients and finally the oats, raisins, pepitas, and cocoa nibs.
Using parchment lined or greased sheet pans, scoop tablespoon fulls of batter onto the sheetpan, with a few inches between each cookie. At this point you could easily freeze half the cookie batter for later.
Bake the cookies for 10-12 minutes, just until you see the top is a light golden brown. If you bake them too long they will get very hard and crunchy. It's important to time the bake so they stay soft and moist after they cool.