Saturday, July 28, 2012

C is for Cookie!

Ok, I know... I know. Oatmeal over-kill!!  But I REALLY like oatmeal... and apparently my sister (fellow food and fitness lover) does too.  She made these gooey, chewy, moist oatmeal cookies the other day and I felt it would be a crime not to share the recipe.  Next time she's going to need to bake me my own batch... so yummy!!

Soft Oatmeal Cookies
1 cup firmly packed brown sugar
1 egg
1/2 cup vegetable oil, preferably canola
1/2 cup unsweetened applesauce
1 teaspoon vanilla
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Quaker oats (quick or old fashioned, uncooked)
1 cup “mix-ins” (dried cranberries, mixed dried fruit pieces, raisins, mini chocolate chips or chopped nuts)

Heat oven to 350ºF. In large bowl, beat brown sugar, egg, oil, applesauce and vanilla on medium speed of electric mixer until combined. Add combined flours, baking soda and salt; beat on low speed just until blended. Stir in oats and “mix-ins.”
Drop dough by level measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake 9 to 10 minutes, until light brown. (Do not over-bake. Centers will appear soft.) Cool 1 to 2 minutes on cookie sheets; transfer to wire racks. Cool completely. Store tightly covered.
  • Prep Time: 20 min
  • Cook Time: 9 min
Recipe from


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