Friday, December 09, 2011

My Default Oatmeal Cookie Recipe

We made cookies! Yes, again. Is is December afterall, and that huge bag of Reese's Miniature Cups we bought after Halloween is officially gone. One of our go-to cookie recipes is Oatmeal cookies. 1-because they're the boy's fave and 2-because we almost always have all the ingredients on hand. Most cookie recipes contain the same basic ingredients anyhow. I start with the recipe on the lid or box of Quaker Oats, cut the recipe in half, and make a few alterations in order to make them a little healthier (mostly so that I don't feel as bad when we want to add toffee or chocolate chips to the mix haha). I use Stevia-In-The-Raw in place of the granulated sugar and I replace half of the butter for applesauce for a lower fat cookie (also adding in 1/4 tsp baking powder per 1/4 cup applesauce is supposed to help when baking things). Then I use my trusty Conventional Toaster Oven and only bake as many as we plan to eat - that way, they're always fresh and hot out of the oven YUM! The rest go into the fridge for tomorrow. Sadly, this batch actually used up all the cinnamon we had on hand (probably all of those Snickerdoodles we made last month teehee), and I'm getting awfuly low on brown sugar and white flour now... but this batch should last us through the weekend, at least! Here's my version (we use things other than raisins in ours):

Vanishing Oatmeal (Raisin) Cookies (72 Cal & 2.5 g fat per cookie, not including *)

1/2 stick unsalted butter, softened
1/4 cup unsweetened applesauce
¼ teaspoon baking powder
1/2 cup firmly packed brown sugar
1/4 cup Stevia-In-The-Raw
1 egg
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups Quaker Oats (quick or old fashioned, uncooked)
*1/2 cup toffee bits, chocolate chips, raisins, craisins, etc.

Heat oven to 350°F.
In large bowl, beat margarine and sugars (and applesauce and baking powder) until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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