Top Review by Annacia
I like the taste of these cookies and the fat and sugar numbers are great. The only thing that I did differently was to dip the glass bottom into Splenda or cinnamon for pressing them down. I chilled the dough for 2 hrs. These cookies will not spread at all and even though I pressed them flat to the 1/4 inch ask for they didn't stay flat. They rose and some split at the sides. Even at the minimum 10 min baking they are on the hard side (good for dunking). I got 44 cookies. Made for Photo Tag. *EDIT*: After being in the container for awhile the cookies have softened and are quite yummy.
- 1⁄4 cup reduced fat margarine, softened
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup granulated sugar
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup Egg Beaters egg substitute
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1⁄2 cups quick-cooking rolled oats
- 1⁄2 cup walnuts (may be ground in a blender) or 1⁄2 cup pecans, ground (may be ground in a blender)
- 1 teaspoon vanilla extract
- 1⁄2 cup dried cranberries (optional) or 1⁄2 cup raisins (optional)
- granulated sugar, for dipping
Directions See How It's Made
- In a large bowl cream the butter, applesauce and sugars, beating until fluffy.
- Blend egg into creamed mixture.
- Sift together into the creamed mixture the flour, soda, and cinnamon.
- Blend in the oats, nuts and vanilla.
- Chill dough 1 hour or more.
- Preheat oven to 350. Grease cookie sheets.
- Drop cookies on greased sheet, using a 1 TB scoop or spoon.
- Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, resugaring glass for each cookie.
- Bake for 10-12 minutes, until lightly browned.
- Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.