Chewy Oatmeal Raisin Cookies
A little bit of apple butter adds moisture, flavor and sweetness to these cakey cookies and acts as a butter substitute. Dovetailing Tip: Save 4 cookies to use in Vanilla-Cookie Pudding on day 5.
Prep time:
Cook time:
Yield: 2 dozen
Serving size: 6
Calories per serving: 219
Ingredients:
Cook time:
Yield: 2 dozen
Serving size: 6
Calories per serving: 219
Boiling water
1/2 cup raisins
1 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup apple butter
3 tablespoons butter softened
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup rolled oats (not quick-cooking)
Directions:
1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.
Source: foodnetwork.com
2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
