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?


Sugar Puffs

January 27, 2011 § Leave a comment

I’m always looking for quick, easy, delicious and fun desserts. This hit all four categories. It took about 5 minutes of active time to throw the ingredients together (thanks to my roommate Emily and our blender) and the results tasted just like the mini-doughnuts at the PNE. It’s a perfect treat for a movie night, or something sweet to munch on watching the 3rd period of the hockey game.

Published a few years ago in the NY Times, I’m not sure how I stumbled upon this recipe but I bookmarked it when I did. It was one of those “no idea how this will work (they magically puff in the oven- it’s awesome) but it sounds like it’s worth a try”.  The recipe is by one of my favorite dessert food bloggers, David Lebovitz.

I couldn’t find my camera last night so I’ll use the NY Times picture for now- when I make them again (and I will be making them again!) I will upload the process photos.

Sugared Puffs

By Amanda Hesser, New York Times

For the puffs:

Softened butter, for greasing the pan

2 tablespoons butter, melted

3 large eggs, at room temperature

1 cup whole milk (I used skim and they still tasted great)

1 teaspoon salt

1 1/2 teaspoons sugar

1 cup flour

For the sugar coating:

2/3 cup sugar

1 teaspoon ground cinnamon

4 tablespoons butter, melted.

1. Preheat the oven to 400 degrees. Liberally grease a muffin pan with softened/melted butter

2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.

3. Add the flour and whiz for 5 to 8 seconds, just until smooth.

4. Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.

5. Bake for 35 minutes, until the puffs are deep brown.

6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.

7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely.  Makes 9 puffs.

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