Recipe by Thedeath458
A Cookie Recipe I got from Food Network's Weighing in, Episode: Big John & The Twins. They are great; Soft, chewy, BIG, and light on calories and fat!
Top Review by Lalaloula
These turned out quite nicely. They were really easy to put together and quick as well. Its just I dont care for their taste too much. Even though I like the idea of combining whole grain flour with oats and cranberries somehow these cookies just didnt appeal to me that much. Maybe its just my taste, but this is why I cant rate them any higher. I made the full recipe and got only 11 cookies, but those were very big. I might try these again subbing raisins for the cranberries and using half whole grain, half ordinary flour. Made and reviewed for one of my "babies" in Spring PAC 2009.
- 1 cup whole wheat flour
- 1 1⁄2 cups quick-cooking oats
- 1⁄2 cup light brown sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 2⁄3 cup applesauce
- 1 teaspoon pure vanilla extract
- 1⁄2 cup dried sweetened cranberries (recommended ( Craisins)
- 1 egg
- 1 tablespoon butter, softened
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In a large bowl, combine all of the ingredients. Stir until well blended.
- Scoop 2 tablespoons of batter and drop onto a cookie sheet lined with parchment paper. Flatten each cookie with the back of the tablespoon. Repeat until sheet is full, being careful not to crowd.
- Bake for about 10 minutes, or until lightly golden.
- Cool on a wire rack for at least 5 minutes. Store in an airtight container.
- To make a cookie-frozen yogurt sandwich, place 1 small scoop of fat-free frozen yogurt on a cookie and top with a second cookie.