Chewy Oatmeal Raisin Apple Cookies
March 11, 2011 § 1 Comment
“These are really good, even for your standards!” -my brother
Sometimes it feels like it’s a struggle of good claudia on one shoulder and bad claudia on the other in the kitchen at around 8pm most nights. I know I should be eating mostly vegetables and lean protein (eat food, not much, mostly plants- thank you, Michael Pollan), but all I really want to do is bake something delicious, eat and share.
These cookies are nice medium ground. And this cookbook helps- Perfect Light Desserts by Nick Malgieri and David Joachim. Delicious desserts made from real ingredients that are under 300 calories- totally doable. Just don’t tell anyone they are healthy- I swear it makes you eat twice as much.
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tablespoons butter, softened
1/2 cup granulated (white) sugar
1/2 cup light brown sugar
1 large egg
1/4 cup unsweetened applesauce*
1 tsp vanilla extract
1 1/3 cups rolled oats (aka oatmeal- I use a mix of whatever I’ve got to keep things interesting)
1/2 cup dark raisins
Preheat oven to 375 degrees
Mix flour, baking powder, baking soda, and salt
Beat the softened butter and white sugar together. Beat in brown sugar, and then the egg. Beat in applesauce and vanilla.
Stir in the flour, then oats, then raisins, one at a time (everyone gets a turn!)
Drop the dough onto a baking sheet with parchment
Bake for 10-12 minutes, so they are no longer shiny on the top but still moist and soft. If you’re baking two pans at a time, rotate them halfway way through to keep em guessing. They may look a little underdone- take them out anyway. It’ll keep them chewy in the middle.
Transfer to a baking sheet to cool (you can do this on the parchment and save the energy). Store for a few days on the counter or put them in the freezer.
*I have used store-bought applesauce in these cookies a few times, but when I went to make them last night, I couldn’t find any. Not to be deterred, I peeled and cut up an apple then microwaved it for a few minutes. I mashed it up with a fork and threw it in the batter. So much tastier and really, who buys applesauce in the first place?