I am always on the lookout for a good tasting cookie that has healthy enough
ingredients that I can make a big bunch of them to grab as a quick, non-messy
bite to eat in the morning or to carry with us without spreading food and crumbs
all over. The last ones I made nobody ate because they kind of tasted like soggy
paper. They are still in the freezer in case I ever need something hard to throw
at a bear.
I found this recipe in Mrs. Fields Cookie Book from the library. She has 3 different
healthy cookies that I will be trying from this book. That woman knows how to
make a cookie!
These tasted really good, are very simple to make, are loaded with good
stuff and the recipe makes a lot at one time (BIG bonus in my book!) I still
doubled it though and for the first time ever I used a miniature cookie scoop my
sister bought me to place the dough on the cookie sheets instead of 2 teaspoons.
The cookies came out uniform in size and very chewy, which I love. I was
surprised by the lower oven temperature and long cooking time, but that may
be the reason they are soft and kind of cake-like.
The recipe calls for chopping the apples into tiny bits, but as you can see in the
pictures I chopped them larger. I really like the taste of apples in baked goods
and I think they look very appetizing with all those chunks of goodness showing
APPLE OATMEAL COOKIES
2 1/2 cups all purpose flour
1 cup quick oats (not instant)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
2 teaspoons grated lemon zest
1 cup brown sugar (firmly packed)
3/4 cup butter, softened
1 large egg
1/2 cup applesauce (unsweetened)
1/2 cup honey
1 cup fresh apple (peeled & finely chopped)
1 cup raisins (6 oz)
Preheat oven to 300 degrees.
In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and
lemon zest. Mix very well with a wire whisk and set aside.
Cream sugar and butter together in a large bowl using an electric mixer.
Add egg, applesauce and honey, beating at medium speed until smooth.
Add the flour mixture, fresh apples and raisins and blend at low speed
(I did it by hand with a wooden spoon) until just combined--you don't
want to overmix the dough since it is quite soft.
Drop by rounded tablespoons (I used a miniature ice cream scoop) onto
ungreased cookie sheets approx. 1 1/2 inches apart. These are also good
if you sprinkle oats on top of each cookie before baking for extra taste and
Bake 21-25 minutes or until bottoms are just golden brown. Remove to
racks to cool and store in an airtight container so the cookies stay soft.
Makes approx. 4 dozen cookies.