I tried out a new cookie recipe last night, adapted from these Vaguely Less Bad for You Oatmeal Chocolate Chip Cookies. Glamour shot:
3/4 c flour
1/2 t salt
1/2 t baking soda
1 t ground cinnamon
1/4 t ground ginger
dash each ground allspice and ground clove
1 c oats
1/4 c butter or margarine
1/4 c unsweetened applesauce
1/4 c brown sugar
1/4 t hot water
1 t vanilla extract
1/4 c chocolate chips
1/2 c butterscotch chips
- Preheat the oven to 375 F. Combine the flour, salt, soda, spices, and oats; set aside.
- With a mixer, cream butter/margarine, applesauce, sugar, and egg until light and fluffy. Relatively speaking; my batter usually looks curdled at this stage – I think because I forget/am too impatient to bring the cold ingredients to room temp – and works fine.
- At a low speed, add the dry mixture, hot water, and vanilla. Beat until just mixed. I add the dry ingredients in a couple/few batches versus dumping the whole lot in at once, but I don’t know that doing so is strictly necessary.
- Mix in the chips either with the mixer or by hand.
- Drop by teaspoonfuls onto a parchment-lined cookie sheet. If your dough is cold, these don’t really spread much while baking, so you may want to flatten them a bit if you don’t want a rounded cookie. I use a small scooper to portion out the dough and then press lightly w/the back of the scoop or a spoon.
- Bake 8-10 minutes.
I used dark chocolate chips, but use whatever sounds good to you. Next time I’ll probably adjust the butterscotch to chocolate ratio; these are a touch butterscotch-heavy for my preference. I’m quite happy with the spice level — noticeable but not overwhelming – but you could also adjust the spices/amounts to your taste as well. Here’s the sheet out of the oven, as posted in the Snapshot thread.
Thanks for looking!