Recipe by Jenny Nevins
I developed this recipe as a somewhat healthier alternative to regular cookies and muffins. I like to have the ready made dough in the fridge-and scoop a few out to bake as I am getting ready in the morning. A few of these and a cup of tea or milk make a yummy lil'breakfast or snack! (Maybe not the worlds' healthiest-but they sure beat donuts or fattening muffins).
Top Review by pixieglenn
There are excellent! I just finished baking some and couldn't wait til they were cool to eat them. The flavor is wonderful :) I took what the previous review said about them having the consistency of pancakes and cooked some that way, on the griddle, they were good like that, I also added some more flour and cooked them like cookies. If you are going to make them like cookies, I would definitely add more flour because they are very runny otherwise. I added about four tablespoons of flour. The other thing is that I made them with gluten free flour and used certified gluten free oats (which aren't quick oats) and you literally could not tell that they were gluten free. I am very happy about this! Thank you for a wonderful recipe!
- 3 cups quick-cooking oats
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon baking soda
- 2 large eggs
- 3⁄4 cup butter or 3⁄4 cup margarine, softened
- 1⁄2 cup of chopped dried apricots or 1⁄2 cup raisins
- 1 1⁄2 cups chunky applesauce
- 1 teaspoon cinnamon
- 1⁄2 cup sugar (Splenda works here too!)
- 1⁄3 cup brown sugar, firmly packed
Directions See How It's Made
- Preheat oven to 375°.
- Cream butter and sugars together.
- Continuing to beat,add eggs one at a time.
- Add flour, baking soda and cinnamon and mix until combined.
- Stir in oats, dried fruit and applesauce.
- Dough should be fairly wet.
- (If however, it is too loose to hold shape, add up to three tablespoons of flour).
- Using small scoop or tablespoon, drop batter onto ungreased cookie sheets.
- Bake for 8-10 minutes until lightly browned.