Prep 20 mins
Cook 15 mins
This was a recipe from healthyrecipesfor moms website, which was modified from Cooking Light 2000. The only modifications I made were: used quick-cooking oats, substituted half the sugars with splenda, and since i simply had only 1/2 cup all purpose flour I used 1 1/2 cups whole wheat four rather than 1 cup and the texture was still great--nice & chewy; also I used 1 cup Girardhelli milk chocolate chips (which were sweet enough for me).
- 1 cup sugar
- 1 cup packed light brown sugar
- 1⁄2 cup butter
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons baking powder (no-sodium baking powder if you can find it)
- 5 tablespoons applesauce (drain some of the moisture out with some paper towels first)
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 cups oats
- 1 1⁄2 cups semi-sweet chocolate chips or 1 1⁄2 cups raisins, to be healthier
- parchment paper (optional)
- Preheat oven to 350.
- Beat the first 8 ingredients at medium speed until light and fluffy.
- Add flour and oats to mixture, and beat until blended.
- Stir in the raisins or chocolate chips.
- Drop by level tablespoons 2 inches apart onto baking sheets, coated with cooking spray (or use parchment paper instead of spraying).
- Bake for 15 minutes or until golden brown.
- Cool on pan for 3 minutes, then move the cookies to wire cooling racks.
- Store in airtight container.
These cookies were really good. I used a combination of raisins and chocolate chips and the results were interesting. i guess you can say I enjoyed the best of both worlds. :) I did manage to get 39 cookies out of the dough.