Tuesday, April 5, 2011

"healthier" Oatmeal cookies

Today we made Oatmeal Cookies with chocolate chips. I made a few changes to make them "healthier." Face it though, a cookie is a cookie.

Below is the recipe I used and I noted the changes I made.

  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening ** I used 1/2 cup apple sauce
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour ** I used 1 cup white flour and 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves ** omitted
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup raisins ** 3/4 cup Hershey's Chocolate Chips - not a raisin fan!

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

YUM! These came out excellent. I think I would like them with raisins too.






3 comments:

  1. I only bake bread. My bread machine is me. I would love to bake other things but I have such a terrible time keeping my weight down that I don't dare.
    A good substitute for sugar is Sweet leaf or known these days as Stevia. It is a natural sweetner unaffected by cooking. I don't think sugar is unhealthy but to much of anything is.
    I'll be watching and drooling.

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  2. these look yummy!! I will have to make them :D

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  3. Clint is diabetic, so I have tried all the sugar substitutions around. Truvia (made with Stevia) is probably the best, but it's so expensive! We use Splenda on a day to day basis (coffee, tea), but I don't find it bakes very well by itself. I sometimes half the sugar and replace the rest with Splenda.

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