Oatmeal N'apples Breakfast Cookies
"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)."
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
36 cookies
ingredients
- 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
- 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.
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Reviews
-
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! -
These didn't turn out exactly as I expected, they were more like flat cakes than cookies! Nevertheless, they tasted very good (and worked suprisingly well as cakes!) It may have been my mistake with measurements or something, since we don't do volume measures for solid ingredients over here in the UK (how on earth do you measure solid butter by the cup?! It mystifies me!), also my eggs were quite large & the recipe didn't specify size, so that may have made a difference. I only used 1/2 the dough, so with the leftover I decided to experiment, and added sunflower seeds, ground almonds, chopped mixed nuts & extra raisins & cinnamon and they turned out much more like cookies, and very nice too! I'm pretty sure it was my mistake with the first batch.
