Easy and Healthier Oatmeal Cookies

I love cookies. This I cannot deny. Chocolate chip cookies, sugar cookies, meringue cookies, oatmeal cookies. Have I mentioned that my fiance is a chef? This means that we have cook books pretty much everywhere in our home – even in the bathroom for goodness gracious! His most recent purchase was the Bouchon Bakery book, which I promptly comandeered and started making recipes from this book for work events. The first one I tried was the Oatmeal cookies. I made them a little more healthy than the actual recipe calls for, and since then have made them many times, in many different ways, with many different additives. Everyone seems to like them, even though I cut out almost half of the sugar!

Here is my adapted oatmeal cookie recipe from the Bouchon Bakery cookbook.

Oatmeal Raisin Cookies

Oatmeal Cookies

1 C All Purpose Flour

1/2 teaspoon baking soda

pinch of cinnamon

5 tablespoons of turbinado sugar

1/4 cup of unsalted butter, room temperature

1/4 cup of unsweetened applesauce

1 teaspoon of vanilla {you can add a little more if you want}

1 large egg

1 cup old fashioned oats {do not use instant oats}

Additive of your choice {raisins, chocolate chips, white chocolate chips, dried cranberries, pecans, almonds, etc…}

Directions:

1. Pre-heat your oven to 350 degrees Farenheit.

2. In a large bowl, sift your flour, baking soda, cinnamon together. Set aside.

3. In your stand mixer fitted with a paddle attachment, cream together your butter, applesauce and sugar. Once combined, add in your vanilla and your egg. Stir until well combined.

4. Slowly add in your flour mixture until it is all well combined. As soon as you see no more flour, your mixture is well combined. Add in your oats and your addititve {or skip the additive all together!} and blend together for about 15 seconds or until combined thoroughly. Remember not to over mix your batter as this can activate the gluten in your flour making your cookies tough instead of soft.

5. Place your cookies on a lined baking sheet that has been sprayed with non-stick cooking spray {or lined with a silpat} about 1 inch apart. I use a 1/2 tablespoon for easy measurements.

6. Bake for 12-16 minutes, until golden brown. Check them often. If your house is filled with the lovely aroma of cookies before the timer goes off, check them!

These make about 16-20 cookies, depending on their size. They are delicious and one of my favorite {though I only eat 1/2 a cookie per day when these are around}.

Happy Baking!

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